Senior Chef de Partie

SUMMARY:
Luxury Game Lodge based in Timbavati is looking for an experienced Senior Chef de Partie to assist with the preparation of all ingredients, ensuring all mise-en-place is fresh and on time for service. Work cooperatively with colleagues to complete assigned duties and ensure daily / weekly / monthly stock control procedures are adhered to.

POSITION INFO:
Duties: Ensure orders received are prepared and sent out timeously and to menu specifications Oversee your kitchen section in the absence of the Sous Chef Assist with preparation of all ingredients for hot kitchen and or cold kitchen Control and manage food rotation and storage according to food safety regulations Ensure daily \/ weekly \/ monthly stock control procedures are adhered to Maintain high quality of all foods prepared and in the correct quantities Ensure preparation of all mise en place is fresh and on time for service Make sure SOP's are followed to minimize breakages and OE used efficiently Follow all personal hygiene rules and ensure all food is stored and prepared under the correct hygiene standards. Complete OE, stocktaking and other ad hoc requests as required, ensuring optimum service delivery at all times. Inspiring a passion for - and sharing knowledge of - sustainable practices, great food, wine, and hospitality. Maintain a positive work environment through compliance with quality and operational standards and great teamwork. Requirements: Grade 12 Diploma \/ Food Preparation Qualifications At least 2+ years' experience in a working kitchen environment in a similar position. Knowledge of and adherence to company policies and departmental SOP's. Literacy and Numeracy essential, fluency in English necessary. Strong interpersonal and communication skills. Able to function under pressure and keep calm. Well organized and able to meet deadlines. Strong knowledge of Health & Safety and Hygiene Standards. A vibrant and responsible approach with a cheerful and service-oriented outlook. Knowledgeable with regards to all products served and able to present them in a desirable way. Understand and use the correct operating procedures for equipment. Actively monitors, records and educates others around unsafe acts and unsafe conditions