Senior Chef de Partie

SUMMARY:
High end property in the Boland (Ceres & Worcester) with onsite Restaurants and a large wedding, conference & events footprint is currently recruiting for a Senior Chef de Partie.
 
We are seeking a skilled candidate, that will excel in high-pressure environment, capable of handling large numbers of guests.
 
The Senior CDP provides a service to the kitchen department and is fully responsible for the preparation of assigned menu items to set standards and carrying out assigned kitchen duties and is accountable to the Head Chef.
 
The main purpose of the role is to ensure that quality food is produced in a hygienic environment.  Portion control must be exercised according to the number of guests dining and stock rotation in terms of the mise-en-place used in preparation of dishes.
 
The candidate is also responsible to continually grow in terms of kitchen knowledge and skills and must adhere to health and hygiene standards.

POSITION INFO:
Duties:

Preparation of food in line with set Standards of Excellence
Ensuring that the cleanliness and hygiene of the kitchen is of the highest standard
Correct use and maintenance of kitchen equipment
Maintaining fridges and stores to the highest hygiene and stock rotation standards
Management of dustbins and recycling
Communication with kitchen and front of house staff to ensure the smooth running of the department
Training and development in terms of kitchen skills
Achieving service excellence though teamwork

Requirements:

Grade 12
A formal qualification
A minimum of 2 years cooking experience in a Senior CDP position
Understanding of kitchen procedure and timing requirements and the ability to plan accordingly
A passion for cheffing and kitchen-related duties and be determined to grow in this area
Good communication skills
Understanding of health and hygiene issues
Knowledge of safety procedures and the use of firefighting equipment
First aid training
Preparation of food in line with set Standards of Excellence
Ensuring that the cleanliness and hygiene of the kitchen is of the highest standard
Correct use and maintenance of kitchen equipment
Maintaining fridges and stores to the highest hygiene and stock rotation standards
Management of dustbins and recycling
Communication with kitchen and front of house staff to ensure the smooth running of the department
Training and development in terms of kitchen skills