Chef de Partie

Victoria Falls - Zimbabwe

Monthly Salary: Not Disclosed

Posted on: 30+ days ago

Vacancies: 1 Vacancy

Job Summary

To report for duty punctually wearing the correct uniform and name badges at all times.
Organize shifting in the section with regard to mise-en-place production and its service.
Give tasks to Demi Chefs and Commis Chefs and check that they are carried out in the correct manner.
Maintain good colleague relations and motivate colleagues
Ensure that training on a one-to-one basis has been carried out and comprehended.
Check on a daily basis food preparation regarding portion size quantity and quality as laid down in the recipe index.
Responsible for completing the daily checklist regarding Mise-en-place and food storage.
Report any problems regarding failure of machinery and small equipment to the Chef de Cuisine and to follow up and ensure the necessary work has been carried out.
Check the main information board regarding changes in any Banquets or other information regarding the organization.
Keep the section clean and tidy.
Pass all information to the next shift.
Accidents and sickness to be written in log book and report to the Executive Chef / Executive Sous Chef.
Check Demi Chefs / Commis Chefs on his/her section: e.g. regarding personal hygiene.
Have a complete understanding of and adhere to the companys policy relating to fire hygiene and safety.
The above description is not to be regarded as exhaustive. Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis as appropriate.

Qualifications :

Possession of a Class One qualification in Culinary Arts or an equivalent recognised certification in professional cookery is mandatory.
A minimum of 2 to 3 years of extensive hands-on experience in a reputable hotel or restaurant preferably in a comparable role is essential.
Demonstrated proficiency in accurately following recipes is crucial coupled with the ability to contribute meaningfully to menu development and presentation innovations.
Proven capability to effectively supervise junior staff delegate tasks with precision and maintain a collaborative kitchen environment is imperative.
Exceptional ability to perform under high-pressure situations efficiently manage multiple orders simultaneously and consistently uphold rigorous standards during peak service periods is non-negotiable.

Additional Information :

Provide three traceable referees with the contact details and valid emails addresses.

Remote Work :

Employment Type :

Contract

To report for duty punctually wearing the correct uniform and name badges at all times.Organize shifting in the section with regard to mise-en-place production and its service.Give tasks to Demi Chefs and Commis Chefs and check that they are carried out in the correct manner.Maintain good colleague ...

To report for duty punctually wearing the correct uniform and name badges at all times.
Organize shifting in the section with regard to mise-en-place production and its service.
Give tasks to Demi Chefs and Commis Chefs and check that they are carried out in the correct manner.
Maintain good colleague relations and motivate colleagues
Ensure that training on a one-to-one basis has been carried out and comprehended.
Check on a daily basis food preparation regarding portion size quantity and quality as laid down in the recipe index.
Responsible for completing the daily checklist regarding Mise-en-place and food storage.
Report any problems regarding failure of machinery and small equipment to the Chef de Cuisine and to follow up and ensure the necessary work has been carried out.
Check the main information board regarding changes in any Banquets or other information regarding the organization.
Keep the section clean and tidy.
Pass all information to the next shift.
Accidents and sickness to be written in log book and report to the Executive Chef / Executive Sous Chef.
Check Demi Chefs / Commis Chefs on his/her section: e.g. regarding personal hygiene.
Have a complete understanding of and adhere to the companys policy relating to fire hygiene and safety.
The above description is not to be regarded as exhaustive. Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis as appropriate.

Qualifications :

Possession of a Class One qualification in Culinary Arts or an equivalent recognised certification in professional cookery is mandatory.
A minimum of 2 to 3 years of extensive hands-on experience in a reputable hotel or restaurant preferably in a comparable role is essential.
Demonstrated proficiency in accurately following recipes is crucial coupled with the ability to contribute meaningfully to menu development and presentation innovations.
Proven capability to effectively supervise junior staff delegate tasks with precision and maintain a collaborative kitchen environment is imperative.
Exceptional ability to perform under high-pressure situations efficiently manage multiple orders simultaneously and consistently uphold rigorous standards during peak service periods is non-negotiable.

Additional Information :

Provide three traceable referees with the contact details and valid emails addresses.

Remote Work :

Employment Type :

Contract

Key Skills

Abinitio
Cooking
Consumer Durables
Interior Fit-Out
IT System Administration
ITI

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About Company

Minor International

In the sustainable food sector, we work with large food companies, providing them with professional consulting services to help them add sustainable food to their supply chains, thereby improving food safety and food quality, and improving animal welfare. Our partners include leading ... View more

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