THE BOARDROOM-REFRESHING RECRUITMENT seeks a CHEF DE PARTIE for our client,a 5* hotel. To take care of the daily food preparation, to ensure that all kitchen tasks are completed within a timely manner, communication is maintained with all senior chefs and that all food handled within the section is in a hygienic manner and to the highest standard.If you meet the requirements below, then I would like to hear from you!Required Experience & Qualificationsï§ Matric Certificate with pass and Chef Diplomaï§ 3-4 years practical kitchen experience in a fine dining ala carte kitchenï§ Basic administrative and computer skills – ordering, handovers, “check” system, MEP lists, SOP files.ï§ Knowledge of all kitchen hygiene standards and diligence reporting.ï§ Good understanding of food trends locally & internationally.KEY RESPONSIBILITIES:ï§ Assist with the quality, presentation and preparation of the cuisine through innovative and varied menu planning.ï§ Staff development and training.ï§ To support the Food cost target, with control of wastage and productivity to ensure maximum profit - ie casual labour, departmental expenses, monthly stock takes and O/E countsï§ Effective supervision of section MEP / planning to ensure consistency in food quality and execution, presentation and service delivery.ï§ To be aware of all health and safety regulations, fire procedures and hygiene laws.ï§ To ensure that revised or new standards are upheld and maintained in product.ï§ Effective time management and forward planning to ensure all service and administrative deadlines are met.ï§ Be trained on the material controls system and ensure that placement of all food orders are processed on a daily basis.ï§ Ensure effective stock ordering according to business levels and correct stock rotation is maintained.ï§ Assist with preparation and be responsible for the execution of all functions in the restaurant to ensure all deadlines are met and quality standards achieved.ï§ To ensure that each member of the team has the correct uniform available to them whilst working and that they are presentable and not in a poor state.ï§ Check and ensure all MEP to outlets is as per department SOP’s.ï§ Assit the HOD with Menu Planning, controls and implementation.ï§ Employee Relations and Staff development with a hands on approach.Apply along with your written references + photo in professional attire + 4 images displaying your food presentation skills fine dining style & CV in word format