Chef de Partie, Paterson

MINIMUM ESSENTIAL QUALIFICATIONS:

• Matric
• Diploma in Culinary Arts or other formal accreditation by recognised Culinary School / Institution
• Completed commercial cookery apprenticeship or equivalent
• Minimum 3 years' working experience in producing up-market cuisine
• Minimum 3 Years' culinary experience at a 5* Lodge / Hotel as a Chef de Partie
• Must hold a current food handler health card or HACCP/Food Safety certificate
• Must be able to speak and understand English
• Good knowledge of food costing and wastage control
• Good knowledge of Food and Beverages practices
• Must have knowledge of GAAP POS
• Must have knowledge of MS Office Excel
• Must be of sober habits
• Must have strong ability to lead a team and work under high levels of pressure
• Valid driver's licence (no endorsements)
• Own reliable vehicle / transport
• Must be willing to accept a live-in position, excluding meals
• Must have a clear criminal record

SKILLS & KNOWLEDGE REQUIRED:

• Must have knowledge of GAAP POS
• Must have knowledge of MS Office Excel
• Excellent interpersonal and relationship building skills
• Exceptional communication skills, practicing honest communication
• proactive use initiative and creative flair when required
• committed and loyal, adaptable and flexible
• Good organisational skills
• people skills – tolerance, patience and care
• leadership skills with passion for development and skills transfer
• Ability to work under pressure
• Situation analysis and problem solving
• Accuracy, punctual and attention to detail

BEHAVIOURAL DIMENSIONS REQUIRED:

• Must be of sober habits
• Must have strong ability to lead a team and work under high levels of pressure
• Team player with high regard for efficiency and service delivery
• Ability to work effectively under pressure
• Must be able to prioritize and manage tasks
• Deadline orientated and a good eye for detail and ability to multitask
• Good planning and organizational skills
• Professional and deadline driven
• Self-motivated, organized and disciplined work ethics

BRIEF DESCRIPTION OF KEY PERFORMANCE AREAS, DUTIES & RESPONSIBILITES:

Key Performance Areas and Responsibilities: -

• Knowledgeable and ability to produce a variety of authentic and innovative cuisines
• Support the kitchen management team to ensure that the kitchen is ready for service before the beginning of each shift

• Stay up to date with changes in policies, ways of working and standards in the industry
• Responsible for ensuring all equipment, tools and machinery are properly handled and cared for

• Follow all standard operating procedures for service to guests, ensuring exceptional food quality is provided to guests at all times

• Support the kitchen management team to ensure that all kitchen records are appropriately maintained

• Ensure adherence to all relevant food safety, security and health and safety policies, processes and procedures ensuring compliance with local legislation

• Support the other kitchen sections to ensure that the work is completed in a manner that allows guests to receive the highest level of personalised service at all times

KEY COMPETENCIES

• Analytical Skills with Attention to detail
• Problem-solving, analysis and judgement
• Resilience
• Engaging diversity
• Effective Time management skills
• Professional & technical proficiency
• Verbal & written communication (including presentation)
• Leading by example
• Motivating people
• Drive and energy
• Excellence orientation (concern for high quality work)
• Ethical behaviour (honesty)
• Building relationships & customer responsiveness
• Deadline driven