Chef de Partie
- Ensure that the utmost care is taken during preparation of food, taking into account, taste, quality, garnishing, and presentation as per client specification.
- Guide, assist and monitor the performance of assigned sections during the shift.
- Carry out close supervision and inspection through all the production sections in both processes and staff and report findings thereby ensuring that staff performance meets the production deadline to avoid any delays for the airlines, etc.
- Ensure that kitchen equipment is used in a proper and safe manner and evaluate performance of kitchen equipment to ensure continuity of the processes.
- Check daily that all fresh produce received is as per specification, ensure proper stock rotation and place the required store requisitions.
- Ensure that all cooking and blast chilling (CCP-3 and CCP-4, respectively) records are properly completed on-time as per the HACCP procedure.
- To actively participate in menu presentations.
- Determine how food should be presented, and create decorative food displays.
- To observe all safety rules and procedures.
- To ensure that all equipment and materials are not left in dangerous state.
- Any other reasonable task that may be required by management Provide professional guidance for all ingredients and foodstuffs to ensure.
- Accurately measuring meal ingredients for the Chef de Partie.
- Preparing meal ingredients, which includes seasoning of different meats as well as washing, peeling, and chopping vegetables and fruits.
- Preparing basic salads and sauces as directed by the Chef de Partie.
- Receiving deliveries and verifying that all ordered items have been delivered and are of good quality.
- Taking inventory of restaurant supplies and notifying the supervisor of low or depleted supplies.
- Discarding all expired and spoiled food items stored in the stock rooms, refrigerators, and freezers.
- Performing basic cleaning duties and ensuring that work stations are properly sanitized.
- Plating and presenting meal items as per the Chef de Parties instructions.
- Ensure that the utmost care is taken during preparation of food as instructed by the Chef De partie, taking into account, quality, garnishing, and presentation as per client specification.
- Ensure that all cooking and blast chilling (CCP-3 and CCP-4, respectively) records are properly completed on-time as per the HACCP procedure.
- Adhere and comply to the companys HACCP Policys rules and regulations including, but not limited to: personal hygiene, CCP documentation, food storage, hand-washing rules and regulations, glove policy, sickness policy.
- Adhere and comply to the companys Health & Safety Policys rules and
- Regulations.
- To ensure that all equipment and materials are not left in dangerous state.
- Any other reasonable task that may be required by management.
- Ensure that the baking, pastries and desserts are prepared as per specification taking into account, taste, quality, garnishing, and presentation.
- Ensure that sauces, compots, energizers etc. are prepared as per specifications taking into account, taste and quality.
- Ensure that the packing of bread products, plating of desserts and pastries are as per specification and client requirement.
- Ensure accurate completion of CCP records.
- Ensure that all items are prepared as per Clients Service Level Agreement.
- Coordinate with other departments such as Hot Kitchen, Procurement and Food Stores to ensure timeously completion of products.
- Ensure that the correct quantities are received from the other department in order to ensure that the Airline receives the correct pax number.
- Ensure the cleanliness of the kitchen and its equipment.
- Ensure the Food Hygiene and Health and Safety Regulations are adhered to at all times.
- Manage the handling, cleaning and care of kitchen equipment.
- Ensure successful execution of last minute orders from airline representative.
- Ensure compliance with customer specifications, quality standards, and other regulations.
- Any other reasonable task that may be required by management.
Chef De Partie
- Grade 12
- 12, Certificate in Patisserie & Food Prep
- Computer Literacy
- 2 Years
- Ability to follow recipe standards
- Ability to run a kitchen
- Grade 12
- Certificate in Food Prep
- 1 Years experience
- Ability to Cook well
- Portion and Waste Control Monitoring
- Hygiene Control
- Grade 12
- Certificate in Patisserie will be an advantage
- 1 Years Experience
- Defined decision Making
- Ability to follow job and safety instructions
- knowledge of standard kitchen equipment, utensils & measurements, and the utilization thereof
