Chef De Partie - Atlantic Seaboard

Internship Overview

The candidate should be well-spoken, well presented and passionate about hospitality. Needs to be a disciplined, hardworking, technically focused and task orientated person who can work at a high pace in a deliberate predictable manner with great attention to detail. Someone who is highly creative with a passion for food; to assist with the day-to-day running of a kitchen, ensuring that all guests receive efficient service, high-quality dishes and ensure company standards are maintained at all times, while also ensuring that kitchen profitability is maintained.

You will assist with training and supervising members of the kitchen brigade as necessary. You will be responsible for managing a shift.

Requirements
Minimum Requirements:

Culinary School Diploma or a minimum of 3 years of work experience in the 5-star location.

Strong planning skills and able to meet deadlines in a fast-paced environment.

Knowledge of Food Safety systems (HACCP).
Ability to work in all sections of the kitchen
Well versed in current world trends in cooking
Fine background a plus
Great attitude and willingness to learn
Dynamic
Take initiative
Must have a positive can-do attitude and be able to take and follow instruction
Must be reliable, hardworking and be able to cope with the pressure
Understand the depth of flavour, presentation and flair
Knowledge and technique is of importance
Good knife skills; able to fillet meat and fish
Neat with high regard for personal hygiene and presentation
Solid English verbal communication skills (Verbal & written)
Understanding and application of basic math calculations
Able to work flexible hours, weekends and holidays
Section stock levels are correct and where required requisitioned in accordance with SOP
Mise en place requirements are planned, actioned and handed over in accordance with SOP
All food prepared is done in accordance with recipes
The section is set up and managed to maximise productivity and in accordance with Health and Safety and Statutory Hygiene practices and company guidelines
Stock is cleaned, organised, labelled and rotated in accordance with SOP
To communicate any challenges re Equipment, food and staff to the senior chef as soon as it becomes known
To train staff on an ongoing basis to ensure they are always up to standard with current menu recipes and standards
Advise kitchen management of order requirements for section stock in accordance with business levels ensuring sufficient stock and no wastage
Ensure that fridge temperatures are monitored and reported daily
Foodie
HACCP
hardworking
managment
planning

The biggest job-related Twitter account in the world Best Business Blog Winner / SA Blog Awards 2013