As a Chef DePartie you are responsible for supporting the Head and Sous Chef in a busy restaurant kitchen delivering consistent high quality food, handle deliveries and ensure that items arriving without authorization are checked against the invoice.

Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes and preparation techniques.

Benefits

Task & responsibilities

Takes care of daily food preparation and duties assigned through superiors to meet the standard and quality set by the restaurant.

Follows instructions and recommendations from immediate superiors to complete daily tasks.

Coordinates daily tasks with the Sous Chef and Head Chef.

Responsible for supervising junior chefs or commis.

Able to estimate daily production needs and check the quality of raw and cooked food products to ensure standards are met.

Ensures that the production, preparation and presentation of food are of the highest quality at all times.

Ensures high levels of guest satisfaction, quality, operating efficiency and food cost control on an ongoing basis.

Has knowledge of standard procedures and policies relating to food preparation, receiving, storage and sanitation.

Maintains full awareness of all menu items, recipes, production methods and presentation standards.

Follows proper food preservation and handling standards, including maintaining correct temperatures.

Operates and maintains kitchen equipment and reports any malfunctions.

Ensures effective communication between staff by maintaining a safe and friendly working environment.

Establishes and maintains effective inter-departmental working relationships.

Demonstrates strong knowledge of menu creation while maintaining quality and controlling costs in a high-volume food business.

Responsible for hygiene, safety and the correct use of equipment and utensils.

Able to complete work within deadlines and assist others in achieving the same.

Checks expiry dates and proper storage of food items within the section.

Consults daily with the Sous Chef and Head Chef regarding requirements, functions and last-minute events.

Guides and trains subordinates daily to maintain high motivation and an efficient working environment.

Sets an example for personal hygiene and cleanliness both on and off duty.

Collects daily feedback and reports issues as they arise.

Monitors quality control and adheres to the restaurant’s service standards.

Carries out any other duties required by management.

Qualification & experience

Diploma level qualification and at least 1 year relevant work experience at the same skill level.

Alternatively, applicants with at least 3 years relevant work experience will be considered.