Chef De Partie – Hotel X 03

Description:

Job Purpose

The Chef De Partie primary responsibility will be to ensure the highest standards of culinary excellence. Oversee a specific section of the kitchen, executing dishes with precision, and contributing to the exceptional dining experience synonymous with luxury establishments. Prepare food items according to specified recipes, standards, and presentation. Work with kitchen staff to prepare special menus, keep inventory, and track inventory. Organize, oversee, and oversee order entry, receiving, inventory control.

Summary of Key Responsibilities:

Maintain close ties with other restaurant departments, including purchasing, sanitation, service, and administration
Maintain professional kitchen standards, policies, and procedures
Ensure kitchen cleanliness and sanitation
Prepare pastries, sauces, soups and hot entrees; controls the positioning and rotation of foods and ensures proper plate presentation
Sets up for breakfast, lunch and dinner by ensuring proper amounts are in place for forecasted covers, special functions and all reservations
Adhere to Hospitality standards of food quality, preparation, recipes, and presentation
Promote superior culinary service
Display a positive and professional attitude, and demonstrates etiquette, good hygiene, and knowledge of cooking procedures, materials, and equipment
Create and maintain schedules and work assignments
Be responsible for managing food quality, menu planning, and food cost
Oversee all food preparation and all aspects of food movement, preparation, and storage.
Oversee sanitation, as well as portion control, food costing, menu planning, and inventory control.
Keep work areas clean and hygienic
Approve of requests, work orders, and requisitions
Train, develop, and inspire junior chefs and cooks, fostering a cooperative environment
Supervises the proper set-up of each item on menus and insures their readiness
Works with Chefs to ensure seasoning, portions, and appearance of food
Adhere to all health, sanitation and food safety rules and regulations
Report all potential and real hazards immediately
Any other duties as assigned

Required Skills and Competencies:

Excellent listening and communication skills.
Ability to work in a fast-paced, high volume
Excellent organizational and time management skills
Ability to work well in a team.
Passion for delivering great food and service.
Multitasking and organizational ability.
Excellent Time Management Skills
Primary Areas of Accountability:

Qualifications and Experience

Must have a qualification in Food Production/ Culinary / Hotel Management / Food Service Management or related field
Experience working at least 2-3 year in a high-volume kitchen in the same or similar position
Strong knowledge of cooking methods, kitchen equipment, and best practices
Knowledge of best practices for safety and sanitation.
Proven experience maintaining excellent guest relations
Fully understands the lodge’s fire, emergency, and bomb procedures
Must be available to work shifts during weekends and holidays.

QUALIFIED & EXPERIENCED FEMALES ARE ENCOURAGED TO APPLY FOR THIS POSITION

If you meet the hiring requirements for the position, please email your CV in MS Word and Cover Letter clearly stating your salary expectations to: jobs@bemconsult.com & Cc bemconsult8@gmail.com   

Note that, all communications will be kept in the strictest of confidence. If you do not receive communication within 21 working days of the closing date of the advert, please consider your application unsuccessful. 

DO NOT SEND CERTIFICATES AT THIS STAGE