Chef de Partie

To ensure success in your role as chef, you should be an excellent leader with great organisational skills and impeccable time management. Top candidates will also be creative individuals, capable of creating dishes that set us apart and keep people coming back for more.

Responsibilities

1. Working with ingredients/recipes
2. Setting up menus and preparing high-quality dishes
3. Able to delegate tasks to kitchen staff to ensure meals are prepared in a timely manner.
4. Supervise other culinary workers and oversee the running of a kitchen
5. Prepare and deliver a complete menu that delights guests.
6. Ensuring that all food is of excellent quality and served in a timely manner.
7. Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
8. Overseeing all kitchen operations.
9. Coordinating kitchen staff, and assisting them as required.
10. Training staff to prepare and cook all the menu items.
11. Taking stock of ingredients and equipment, and placing orders to replenish stock.
12. Enforcing safety and sanitation standards in the kitchen.
13. Creating new recipes to keep the menu fresh.
14. Keeping up to date with industry trends.
15. Receiving feedback and making improvements where necessary.

Minimum Qualifications

1. Culinary school degree/diploma.
2. Past experience as a working chef.
3. Advanced knowledge of the culinary arts.
4. Perfectionism in sanitation and quality control.
5. Portfolio of creative, unique dishes.
6. Expert multitasking ability.
7. Great leadership and interpersonal skills.
8. Ability to run stocktaking and place orders for resupply.
9. Exemplary work ethic in a high-pressure environment.
10. Passion and pride for delighting people with food.