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Deadline:
December 31, 2024
Job Description
The Candidate will be responsible for food preparation and maintaining consistent standards whilst helping the head chef and sous chef.
He/She will assist the Head Chef and Sous Chef to develop menu’s, with the successful running of the kitchen ensuring all recipes are followed along with food practices to ensure guest satisfaction always.
What You Will Do
- Preparing, cooking and presenting dishes within specialty.
- Helping the Sous Chef and Head Chef to develop new dishes and menus
- Oversee a section of the kitchen, be it pastry, butchery, fish, sauces, vegetables, etc
- Attend daily briefs of the department.
- Check on taste, consistently and quantity of all prepared food items, and ensure there is no over production
- Assist the Head Chef and sous chef in the production, preparation and presentation of all food Items and ensure highest food quality at all times.
- Ensure adequacy of supplies at the cooking stations
- Prepare ingredients that should be frequently available (vegetables, spices etc.)
- Ensure proper storage of all raw materials and food items and make sure no spoilt materials are kept
Qualifications
- Diploma in Culinary Arts, Cookery and Hospitality management.
- Knowledge of food production methods.
- 3 years Proven experience in a Chef de Partie role
- Excellent use of various cooking methods, ingredients, equipment and processes
- Ability to multitask and work efficiently under pressure
- Knowledge of best cooking practices