Chef de Partie

Job description

Position Detail Overall Purpose of the Job This role, like all others in the group, must prioritise “making every guest a returning and referring guest”. Performs various kitchen duties, such as meal preparation, in line with brand standards and ensures consistency and continuity in delivering excellent service to our guests. Education (Formal Qualification Required) Minimum Grade 12/Equivalent. National Certificate (Vocational): Hospitality (NQF Level 4, SAQA registered) / CATHSSETA Professional Cookery (NQF Level 4, SAQA registered) - has obtained some form of recognised culinary qualification. Computer literacy is essential particularly with proficiency in Microsoft Office Suite. Advantageous Higher Certificate in Food & Beverage Operations Management (NQF Level 5). Culinary related Diploma is advantageous. Legal Requirements (e.g. Driver’s License, etc.) N/A Experience (Minimum Experience Required - Number of years) Minimum Culinary experience in a formally brigaded kitchen for at least 3 years. Advantageous N/A People In liaison with middle | senior management, may hire new employees up to the level of Commis Chef. Is required to issue verbal/written warnings when necessary and in the event of company policy having been violated. Finance The job requires the handling of money and the authorisation to dispense and deposit company funds and is therefore subject to a fraud and credit check. Occasional Duties Carry out any duties as may be requested by a more senior member of management and in line with expertise and role. Special Conditions The job involves the working of long hours and shifts as per the requirements of the hospitality industry and in accordance with the applicable legislation. This job requires prolonged standing, repetitive movements, working in awkward and sustained postures, manual handling, pushing and pulling of loads, managing fatigue associated with prolonged shifts and irregular hours, and exposure to psychosocial and cognitive stressors. Competencies (Knowledge, Skills and Behavioural Attributes) Knowledge Food and beverage operations Occupational Health and Safety Food Safety Equipment usage and care Skills Communication Clerical Time Management Organising Creative thinking Learning agility Behavioural Attributes Collaborative Customer orientated Service orientated Adaptable Accountable Position Requirements Detailed Description / Output Achieves financial controls by implementing and maintaining all cost containment measures. Performs all tasks in accordance with standard operating procedures. Complies with Food Health & Safety audit, Disaster Management and Health and Safety requirements always. Utilises all operating equipment in the correct manner according to user manuals and instructions received. Maintains and enhances the brand and group standards, as applicable, to ensure consistency and continuity in service levels throughout all group hotels. Ascertains continuously whether any enhancements that could improve the group’s product offering, service delivery, productivity and efficiencies are available and communicates such to the group. Maintains the highest level of cleanliness, presentation and service to every internal and external guest. Participates in and manages the hotel’s human resource function in accordance with the company’s human resource policies. Conducts and takes part in all legislative and operational training, while tracking attendance of direct reports. Achieves and maintains good working relationships and cooperation with hotel employees and company colleagues. Upskills and develops personal growth plans by participating in personal development activities.