Chef De Partie

• Grade 12.
• 5 years practical experience in industrial, hotel, corporate catering.
• Formal culinary qualification or an apprenticeship program essential.
• Good interpersonal relationships.
• Have the ability to multitask.
• Adaptability to different working areas and conditions.
• Be able to receive both, Verbal and written instructions.
• Must be able to work shifts.
• No current or previous criminal record.
• Must have own accommodation & transport.

• Be hands-on and action all resources and ensure arrangements are in place and the correct stock items are available for the planned menu.
• Ensure that the correct patrons are confirmed for quantity planning.
• Action and control the food outlet kitchens, that it is open and ready for service, on time.
• Check that food is correctly prepared and presented.
• Keep serving area clean according to company and health and safety standards.
• Use preventative and corrective measured issued.
• Ensure that you comply with the company standards relating to personal hygiene and uniform.
• Ensure cost on all food & beverage items are done and on file .