DEMI CHEF DE PARTIE

Location: Cape Town, South Africa
Salary: Market related
Recruiter: HR Genie
Job Ref: DCDPCG
Summary: 5* Hotel

 

 

Job Description

PURPOSE OF THE ROLE 

  • To successfully manage and lead the Pastry section 
  • Ensuring and enforcing the highest standards of hygiene and sanitation within the establishment and the designated area of responsibility 
  • To assist in making the F&B a profitable department 
  • Relieve other positions if needed i.e. Off day, sick day or other 
  • To apply all principles of cooking within the kitchen and Pastry 
  • To maintain operating procedures and standards 
  • Responsible for self 
  • Reports directly to the Head Pastry Chef 
  • Member of the Kitchen Team 

SKILLS, EDUCATION, and QUALIFICATION REQUIREMENTS 

  • Matric/Grade 12 is a prerequisite. 
  • A related qualification will be highly advantageous 
  • Experience in the hospitality/tourism (5 star) industry will be preferred 
  • At least 2 years in a similar position 
  • Proven abilities in:  Developing and nurturing interpersonal relationships (colleagues, suppliers and the like). Servant-Leadership competence 

COMPETENCIES 

  • Clerical 
  • Organising 
  • Action Planning 
  • Service Orientation 
  • Evaluating 

 MAIN RESPONSIBILITES

  • To successfully manage and execute the Pastry kitchen mise en place including function, In Room Dining and Picnic menus. 
  • To assist in making the F&B department at Company a profitable department by ensuring that the Company food cost is maintained through the use of correct and accurate technical preparation of mise en place, limiting wastage in every way possible without impacting quality of the product
  • To practice an awareness of portioning at all times 
  • To ensure accurate stock ordering, receiving, quality check and storage of all raw ingredients and products. 
  • To count an accurate stock take month end or as required. 
  • Recycling and use of kitchen waste systems and practicing a mindful work ethic fitting in with Company Environmental goals 
  • To have knowledge and implement Food and Beverage standards of Leading Hotels of the World at all times 
  • To have an organized and timeously setup section ready for service each and every shift. 
  • To prepare products to the highest quality and standard of the hotel and to exceed guests’ expectations. 
  • To accommodate all guest requests to the best of your ability without compromising Company standards. 
  • To ensure that the reputation and image of the food outlet of the hotel be sustained and improved all the time. 
  • To maintain an excellent reputation in the eyes of the guest, management and staff through neat presentation of self in front of house areas. 
  • To contribute to content, challenged and stable brigade. 
  • To accept full responsibility for familiarizing yourself with Standard Operating Procedures and actioning it on a continuous and consistent level. 
  • To compile daily work lists for the shift after checking function sheets and room drop requirements and to check the completion of the work list before leaving for the day. 
  • To have a full knowledge of mise en place for all outlets and follow the kitchen recipe database too effectively carry out tasks at all times. 
  • To ensure and enforce the highest standards of hygiene and sanitation within the establishment and the designated area of work. Clean as you work. 
  • To relieve other positions if needed i.e. Off day, sick day or other 
  • To ensure the daily rotation of all perishables, making sure that all containers are properly labelled, wrapped and stored. 
  • To communicate effectively by attending all kitchen and staff meetings and writing a handover to colleagues with accurate information to ensure the smooth running of the kitchen. 
  • You will be required to carry out extra duties from time to time within the kitchen framework. 
  • Food service, handling and production should be done to the highest technical standards, thus creating a consistently high quality of standards
  • To lead subordinates, suggest possible new measures, means and ideas to the Pastry chef. 
  • In exceptional situations, to support the department and section, duty hours may be extended until the work is complete and also if the required/delegated work has not been achieved. 
  • To help train in the proper handling and maintaining of all equipment within the Kitchen and  area preparation, thus insuring the proper up keep of all equipment and the prevention of damage and loss of property. 
  • Supervision of the food production for all food requests and other special requests at the Company. 

 To apply, please submit your up to date CV, recent photograph and contactable references

 

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