Chef de Partie - Banqueting

SUMMARY:
We are seeking a skilled and dynamic CHEF DE PARTIE to join this culinary team of a high volume 4* hotel in Cape Town.

POSITION INFO:
Key requirements and experience:

• Must be a SA Citizen
• Matric / Grad 12 qualificiaton
• 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

• 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