Chef de Partie - Atok at Tsebo Solution

Duties & Responsibilities    

• To ensure that all stocks are kept under optimum conditions.
• To ensure that all mise-en-place is always freshly prepared and on time.
• To ensure that all dishes are being prepared to the correct recipe and to the correct quantity.
• To ensure that all dishes reach the hot plate correctly garnished the correct portion and size, presented on the prescribed serving dish in the prescribed manner.
• To ensure that his or her section is being kept clean and tidy at all times.
• To ensure that junior cooks and trainees receive the right training and optimum guidance.
• To ensure that any anticipated shortages are communicated promptly to the sous chef or head chef.
• To ensure that no horseplay is allowed in his section and that all staff under his control are treated fairly and with courtesy.
• To deputise in the sous chef's absence and take charge of the kitchen when directed to do so.
• To attend training courses and seminars as and when required.

Skills and Competencies    

• Interpersonal skills
• Communication skills: verbal and written
• Customer focused  
• Commitment and excellence
• Initiative
• Organising/planning skills
• Productivity driven
• Cost awareness
• Computer literacy
• Business acumen
• Leadership
• Attention to detail
• Be able to work in a standing position for a long period of time 
• Must be willing to relocate to a remote area 

Qualifications    

• Matric
• Diploma in Professional Cookery/ Relevant qualification
• Minimum of 2 years experience in kitchen preparation and cooking