Chef de Partie (Under Chef)

SUMMARY:
We are in need of a lovely Chef de Partie! 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:
Location: Sandton, Johannesburg
Salary: R 10 500 basic salary plus benefits 
Industry: Hospitality & Tourism
Employment Type: Full-Time 

Key requirements and experience
- A recognized Culinary / Hospitality Qualification
- At least 2 year`s 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

Key Responsibilities:
- 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

Please note that due to the high volume of applications received, only shortlisted candidates will be contacted. If you do not receive feedback from us within two (2) weeks of submitting your application, please consider your application unsuccessful. We thank you for your interest in the position and wish you success in your future career endeavors.