Chef de Partie (CDP) | The Silo Hotel

SUMMARY:
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POSITION INFO:
The Chef De Partie (CDP) at The Silo Hotel is responsible for supporting the Executive Chef and Sous Chefs in our busy hotel kitchen, ensuring the highest standards and consistent quality in daily food preparation, while keeping up to date with new products, recipes and preparation techniques. This is to ensure that The Silo Hotel meets, if not, exceeds, the purpose of The Royal Portfolio, which is \"To give our Guests a complete experience and a perfect stay\". MAIN DUTIES & RESPONSIBILITIES Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant. Coordinates daily tasks with the Sous Chef. Responsible to supervise Junior or Commis Chefs. Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met. Ensure that the production, preparation and presentation of food are of the highest quality at all times. Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis. Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation. Full awareness of all menu items, their recipes, methods of production and presentation standards. Follows good preservation standards for the proper handling of all food products at the right temperature. Operate and maintain all department equipment and report malfunctioning. Ensure effective communication between staff by maintaining a secure and friendly working environment. Establishing and maintaining effective inter-departmental working relationships. Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business. Personally responsible for hygiene, safety and correct use of equipment and utensils. Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim. REQUIREMENTS, QUALIFICATIONS & EXPECTATIONS: Hotel Management Graduate or Culinary Degree with minimum 3 years certification. At least 3 year's experience cooking in a well-established restaurant or full-service hotel and\/or minimum of 1 year in a supervisory role. A high standard of spoken and written English. Flexible working hours subject to the demands of the business. Able to work under pressure. Excellent culinary catering talent. It is important that the candidate is able to work as part of a team and is a good cultural fit for The Royal Portfolio. South African citizenship is advantageous. A valid work permit is essential if you are not in possession of a South African ID document. Please note it is a condition of employment, that all staff undergo a pre-employment polygraph test.