Chef de Partie

SUMMARY:
Large Hotel in Sandton is looking for a Chef de Partie to join their team and contribute to their mission of delivering outstanding food and memorable dining experiences.
 
The successful incumbent will be responsible for supporting the Kitchen leadership in managing and leading designated kitchen operations, mentoring junior kitchen staff, creating innovative and seasonal menus and ensuring the smooth functioning of the kitchen environment and the highest standards of food quality, consistency, and presentation are always maintained.

POSITION INFO:
Duties:
 
Collaborate closely with the Kitchen leadership to plan and execute creative and seasonal menus in line with the hotel’s standards
Manage the day-to-day designated area of operations of the kitchen environment, always ensuring efficiency and quality
Supervise, train, and motivate kitchen staff to maintain a high level of performance and professionalism
Monitor food preparation and presentation, ensuring all dishes are prepared to perfection
Ensure compliance with health, safety, and hygiene regulations and maintain high standards of food safety at all times
Assist in the management of food inventory, ordering, and controlling stock to minimize waste and reduce costs
Provide leadership in maintaining the highest levels of service, quality, and guest satisfaction
Lead by example, creating a positive, collaborative, and efficient work environment
Assist with the development and execution of creative and innovative menus, including seasonal offerings, special events, and à la carte dishes to enhance the guest dining experience as required
Perform other duties as and when operationally required
 
Requirements:
 
A recognized Culinary / Hospitality Qualification
At least 2 years proven experience in a Chef De Partie capacity within an upmarket reputable restaurant and/or 4- or 5-star hotel environment
Strong knowledge of culinary techniques, kitchen management, and food safety regulations
Experience in mentoring and coaching of kitchen team
Exceptional creativity with a passion for culinary innovation and excellence
Excellent leadership, communication, Interpersonal skills and team management skills
Ability to work as part of a team and work without supervision
Be proactive and show initiative
Well-groomed and professional disposition
Be well versed in the English language essential (additional languages are a plus).
Experience in managing stock and stock control
Ability to work well under pressure in a fast-paced, high-demand environment
Strong planning, organizational skills
Strong attention to detail skills and efficiency pertaining to area of responsibility.
Ability to manage conflict and challenging situations with respect and diplomacy.
Flexibility to work on weekends, public holidays, evenings and as per operational requirements.
Proficiency in Microsoft Office packages