Chef De Partie

In brief

Overview This document outlines the role of a Chef De Partie at Sun International. The position involves supervising kitchen preparations and service, managing a section of the kitchen, overseeing staff, and ensuring adherence to culinary, health, safety, and hygiene standards. What you will do * Supervise the preparations of mise-en-place and preparations for service. * Be present in the kitchen during service to supervise and support the chefs in the creation and presentation of quality culinary dishes, preparing food against guest orders and/or function requirements. * Identify any anomalies or issues with regards the appearance/functioning of equipment and systems within the specific kitchen section. * Support and assist a team of chefs in the section with troubleshooting and to provide professional standards and solutions. * Supervise health, safety, hygiene and environmental elements in the outlets. * Conduct stock control procedures and report on variances. * Identify coaching needs and facilitate on-the-job training as required. * Prepare mise-en-place, conduct checks and preparations for service in line with SOP. * Identify issues with regards own workstation appearance and functioning of equipment and systems. * Check cleanliness of own section or station. * Supervise the daily operation and preparation of food / menu items according to recipe guidelines and preparation techniques – including preparation of vegetables, sauces, salads, cold starters, and hot dishes. * Control food stock and food cost in own section. * Check food stocks - reporting on shortages, throwing out food that is close to expiry and keep the fridge areas in good order. * Supervise staff conditions of employment, e.g. attendance, absenteeism, leave, adherence to policies and procedures. * Perform on the job training and coaching to close developmental gaps and build succession for a talent pipeline within the outlet. * Manage employee relations within the department. * Staff communication and motivation. * Performance contracting, reviews and development. * Onboarding of new staff members. * Safe use and storage of operating equipment, operating expenses (gas, chemicals). * Conduct food and equipment daily stock counts. * Report on variances / discrepancies and take necessary action to correct. * Monitor food costs purchases related to revenue. * Understand and conduct all tasks in line with culinary standard operating procedures. * Be aware of and comply with health, safety, hygiene and environmental regulations in the outlets. * Interact and be present on the floor during service to understand and assist clients with requests, special requirements, recommendations, concerns, resolution of complaints. * Monitor standards and staff at the buffet: guest interaction on the floor to ensure all guests are treated with courtesy and respect at all times. * Upskill staff to ensure that they are fully fluent in details of menu items, current promotions, business unit and product knowledge. * Handle and resolve any guest special requests, queries or complaints. * Prepare food items for the guest and present in line with standards. Requirements (from the original advert) **Education** * Grade 12 / Matric * 2-Year Culinary Diploma or equivalent national qualification in culinary skills at Diploma level * Membership with South African Chef’s Association and other relevant culinary accreditation **Experience** * 3 years culinary experience as a commis chef in a similarly graded hotel / restaurant kitchen environment **Skills and Knowledge** **Core behavioural & Technical / proficiency competencies** * **Behavioural:** * Deep customer and market understanding * Responsive to customer feedback * Demonstrate end‑to‑end ownership for resolving customer problems * Accountability * Continuous improvement * Transparency * Collaborative and a team player * Takes ownership * **Technical:** * OE usage and storage * Culinary Product Knowledge * Cooking Methodology / Knife skills * Legislation – food safety standards & regulations * Environmental and sustainability standards * Waste management * Stock control * Proficient Computer Skills Who should apply The ideal candidate for this role should possess a Grade 12 / Matric qualification, along with a 2-Year Culinary Diploma or an equivalent national qualification in culinary skills at a diploma level. Membership with the South African Chef’s Association and other relevant culinary accreditation is required. Candidates must have a minimum of 3 years of culinary experience as a commis chef, specifically in a similarly graded hotel or restaurant kitchen environment. Desired behavioural competencies include a deep understanding of customers and the market, responsiveness to feedback, accountability, a commitment to continuous improvement, transparency, collaboration, and a strong sense of ownership. Technical skills required include proficiency in OE usage and storage, culinary product knowledge, cooking methodology/knife skills, knowledge of food safety legislation, environmental and sustainability standards, waste management, stock control, and proficient computer skills. Deadline Not specified Reference Original posting: https://www.myjobmag.co.za/job/chef-de-partie-sun-international-4 Source: myjobmag

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• At least 3 years of experience.

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