Chef De Partie (Cape Town)

• 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.

• Maintain

wastage records and ensure that food preparation is done in an economical

manner and establish controls to minimize food and supply.

• 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.

• Coordinate

with other departments as necessary in order to complete assigned work;

• Ensure

that all cooking and blast chilling (CCP-3 and CCP-4, respectively) records are

properly completed on-time as per the HACCP procedure.

• Prepare

monthly forecasts for raw materials for the assigned section based on

requirements and production schedule.

• Provide professional

guidance for all ingredients and foodstuffs to ensure consistent recipe flavor

profiles.

• To

actively participate in menu presentations.

• Determine

how food should be presented, and create decorative food displays.

• Determine

production schedules and staff requirements necessary to ensure timely delivery

of services.

• Inspect

supplies, equipment, and work areas to ensure conformance to established

standards.

• Monitor

sanitation practices to ensure that employees follow standards and regulations.

• To

ensure that all equipment and materials are not left in dangerous state.