Senior Chef de Partie - Stellenbosch

SENIOR CHEF DE PARTIE - Stellenbosch

JOB PURPOSE:

The main purpose of this position is to run a new kitchen outlet at a Historic Site in the heart of Stellenbosch. We require a Senior CDP that is creative, able to produce new menu items based on a Mediterranean and Rustic Contemporary, Farm-to-table style without supervision.
He/she will also be required to assist in any other of the company’s food premises / outlets from time to time.

JOB DESCRIPTION:

• Create and develop new dishes and menus based on the agreed food style and standard.
• Preparing, cooking and presenting these dishes.
• Assist in training, supervising and developing kitchen staff.
• Coordinate and participate in the activities of chefs and other kitchen personnel engaged in preparing and cooking foods to ensure efficient and
profitable food service.
• Assist in maintaining inventory, estimate food consumption, and purchase food and non-food items necessary for the kitchen operation.
• Good Health and Safety practice and ensures that work practices are efficient, clean and hygienic.
• Monitoring portion and waste control to maintain profit margins.
• Ensure that all equipment being used is washed and cleaned after use and looked after.
• Monthly Food Stock and Operational stock control and reporting thereof.
• Correct maintenance and storage of operational equipment.
• Ensures authorised access control of stores, refrigerators and freezers in the Restaurant and ensures that these are always clean and tidy.
• Must be able to create and produce top end events menus from time to time.
• Performs order placing based on agreed stock levels and requirements.
• Engaged in preparing and cooking foods in a part or parts of the company’s other kitchen outlets.
• Ensures that all mise-en-place is completed prior to food service and up to required standard
• Ensures that work practices are efficient, accurate and honest.
• Ensures that stores, refrigerators and freezers in the department are always clean and tidy.

LANGUAGE SKILLS:

Ability to read, analyse and interpret general business publications, manuals or procedures.

Able to communicate on all levels in an efficient manner.

JOB SKILLS AND REQUIREMENTS:

• Creativity: Knowledge of ingredients and how to use them in a creative way
• Leadership Skills: Assist in managing the kitchen and assigning tasks, motivate colleagues in a high stress environment, good leader
• Hands-Eye Co-ordinations: Great knife and prep skills
• Developed sense of Taste and Smell
• Time Management Skills: Must be time and task driven
• A cool head and focussed
• Organisational flair
• a Grasp of profit margins
• Working knowledge of various computer software programs including, but not limited to Word-processing, spreadsheets and email.
• Leadership / supervisory experience required
• Focused, Driven, Deadline driven, Serious about growth, professional
• Able to work flexible hours, weekends and holidays

JOB SPECIFICATION:

• Matric (Grade 12)
• Tertiary Chef’s Qualification
• 2 years Restaurant kitchen experience as a qualified Chef
• Food preparation & supervision of junior members of the kitchen brigade
• Own vehicle and drivers licence will be advantageous
• To apply, please forward your updated CV, Copies of Tertiary Education, 3-5 food photos you have prepared and updated profile photo to:

Salary: R9,000.00 to R10,000.00 /month (based on experience)

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