Job Vacancy For Chef De Partie

• Monitor daily food preparation and duties assigned by the superiors to meet expected standard and the quality.
• Adhere to instructions and recommendations from the superiors to complete tasks
• Supervising junior chefs or line cooks, training them daily to ensure high motivation and an economical working environment.
• Estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Ensuring that the production, preparation, and presentation of food are of the highest quality at all times.
• Ensuring the highest levels of guest satisfaction, quality, operating, and food costs on an ongoing basis.
• Knowledgeable with all menu items, recipes, methods of production, and presentation standards.
• Adhering to good preservation standards for the proper handling of all food products at the right temperature.
• Operate and maintain all department equipment and reporting of malfunctioning.
• Ensuring effective communication between staff by maintaining a secure and friendly working environment.
• Personally responsible for hygiene, safety , and correct use of equipment and utensils.
• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
• Periodic checks of expired dates and proper storage of food items in the section.
• Consult daily with the Sous Chef and Executive chef on daily requirements, functions, and last-minute events.
• Set examples for personal hygiene and cleanliness on and off duty.
• Assist with daily and weekly stock takes and be punctual.
• Daily feedback collection and reporting of issues as they arise.
• Carry out any other duties as required by management.

• High school (WASCE) qualification or equivalent preferred and a culinary or tertiary school qualification or foreign equivalency preferred.
• Prior experience in related food and beverage service and food preparation positions and thorough experience with hot and cold food preparation in restaurant or hotels will be an advantage.
• Ability to take instruction as well as lead on their own in the absence of team leaders as well as good working knowledge of accepted sanitation standards and health codes.
• Available to work shifts during weekends and holidays.
• Ability to use different kitchen equipment like slicers, mixers, grinders, food processors, etc.
• Able to handle work in a fast-paced, high-pressure environment.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.

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