Job Summary

The Senior Chef De Partie ensures implementation of effective production and assists in providing consistent high standards of catering services across the organization. Contributes to the development of all menus and dishes and ensure that all food is consistently produced to the highest standards and within legislative requirements.

Job Responsibilities

Ensures that the methods of preparation and presentation comply with current trends and are within budgetary restraints.

Ensures the prompt service of all meals and services at the required times, to the organization’s standard and client expectation in conjunction with the Site Manager.

Continuously promotes customer focused culture within the kitchen and service teams and promptly addressing any customer complaints, concerns or queries.

Maintains coordination of Process and Quality monitoring forms in accordance with HACCP Principles and practices.

Cut down on kitchen waste to the minimum and produces food and dishes as per recipes and HACCP plan.

Puts effort in optimizing the cooking process with attention to speed and quality

Liaises with all Site Supervisors and key personnel on operational and quality functions in each section.

Prepares menus in collaboration with colleagues

Ensures adequacy of supplies at the cooking stations and that at all goods are correctly stored and comply with Health & Safety legislation.

Follows the guidance of the executive or sous chef and have input in new ways of presentation or dishes

Orients new and incoming employees on specific tasks; cleaning procedures, usage of equipment and supplies.

Identifies risks and eliminates accidents from the work place by promoting an excellent Health & Safety culture and practices among team members.

Develops a positive employee relations environment with all team members.

Skills

Job Knowledge & Skills

• Industry acumen and knowledge of external catering developments and innovationsKnowledge of Food SafetyHave knowledge and skills to perform First Aid and CPR and undergone trainingKnowledge of best cooking practices.Experience in Food Service industry or large volume meal services.Experience in adhering to and driving company initiative

• ERP knowledge preferably SAP functional skills are a requirement to be successful in this role.

Job Experience

6 Years of Experience

Competencies

Collaboration

Accountability

Resilience

Quality

Leadership

Food Presentation L2

Food Safety and Sanitation L2

Stocks and Sauces L2

Culinary Techniques L2

Knife Skills L2

Education

Diploma in any related field