Chef de Partie Jobs in Cape Town, South Africa at Marriott International
JOB SUMMARY
Assists the Sous Chef in ensuring the quality, consistency and production of areas of responsibility in kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.
CANDIDATE PROFILE
Education and Experience
Matric Certificate with pass and chef diploma
Must have 3-4 years practical kitchen experience in a fine dining ala carte kitchen
Use initiative, takes on responsibility and problem solving and who is accountable for his/her actions
Ability to manage, plan and delegate to staff ensuring deadlines are met.
Ability to assess quality control and adhere to service standards
Ability to clearly define productivity standards with quality requirements and methods required to obtain them
Basic administrative and computer skills necessary – ordering, handovers, “check” system, MEP lists, SOP files.
Employee Relations and Staff development. with a hands on approach
Assist the HOD with Menu Planning, controls and implementation
Knowledge of all kitchen hygiene standards and diligence reporting.
Good understanding of food trends locally & internationally
CRITICAL WORK ACTIVITIES
Ensuring Culinary Standards and Responsibilities are Met
Supervises the preparation and production of all hot or cold food items for buffet and a la carte menu to ensure that they are in compliance with the prescribed recipes and specifications.
Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
Maintains food preparation handling and correct storage standards.
Recognizes superior quality products, presentations and flavor.
Plans and manages food quantities and plating requirements for the food operation (., restaurant, banquet, pastry shop).
Communications production needs to key personnel.
Produces production prep list.
Assists in developing daily and seasonal menu items.
Ensures compliance with all applicable laws and regulations (., HACCP, OSHA, ASI and Health Department).
Assists in estimating daily restaurant production needs.
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
Checks the quality of raw and cooked food products to ensure that standards are met.
Determines how food should be presented and creates decorative food displays.
Leading Kitchen Team
Supervises and coordinates activities of cooks and workers engaged in food preparation.
Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
Leads shift teams while personally preparing food items and executing requests based on required specifications.
Supervises and manages restaurant kitchen employees. Understanding employee positions well enough to perform duties in employees’ absence.
Encourages and builds mutual trust, respect, and cooperation among team members.
Serving as a role model to demonstrate appropriate behaviors.
Ensuring and maintaining the productivity level of employees.
Ensures employees are cross-trained to support successful daily operations.
Ensures employees understand expectations and parameters.
Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
Assumes duties of the Sous Chef in his/her absence.
Assists Chef in daily line up and conducts in his/her absence.
Establishing and Maintaining Kitchen Goals
Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.
Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.
Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
Effectively investigates, reports and follows-up on employee accidents.
Knows and implements company safety standards.
Ensuring…
Title: Chef de Partie
Company: Marriott International
Location: Cape Town, South Africa
Category:
