Chef de Partie

JOB DESCRIPTION POSITION TITLE Chef de Partie

LOCATION Rosewood Cape Kidnappers

REPORTS TO Executive Chef

PURPOSE OF POSITION The Chef de Partie is responsible for overseeing junior kitchen team members at their designated station whilst working in conjunction with fellow chefs to produce food of the highest quality.

KEY RESPONSIBILITIES PERFORMANCE GOALS

Food preparation • Execute all dishes and food preparation to the standard set by Chef. • Responsible for running a designated kitchen section. • Section prep is completed efficiently and effectively. • Preparing ingredients that should be frequently available (vegetables, spices etc) • Assist other team members to ensure timely food service. • Maintain exceptional hygiene practices. • Assist with menu and recipe development and preparing menus in collaboration with colleagues. • Following the guidance of the head or sous chefs and have input in new ways of presentation of dishes. Executive Chef Sous Chefs Demi Chef de Partie / Kitchen hands Chef de Partie.

KEY RESPONSIBILITIES PERFORMANCE GOALS

Putting effort in optimising the cooking process with attention to speed and quality • Staff meal preparation. Stock and produce maintenance • Responsible for ordering required produce for designated section. • Select produce from the garden. Relationship management • Develop and maintains collaborative relationships with kitchen staff. • Training, developing and supporting junior chefs. • Maintain constructive relationships with other lodge teams to ensure specific guest requests and dietary requirements are met. • Consistently attend and participate in ‘line-up’ meetings prior to each shift. Health and Safety • Thorough understanding of Health & Safety requirements • All workplace accidents and incidents are reported, hazards are identified, and mitigants/remedies are undertaken. • Active participation in H&S discussions and necessary training. • H&S awareness through the implementation of safe practices. • Appropriate uniform and correct footwear are worn at all times. • Enforcing strict health and hygiene standards

PERSON SPECIFICATION KEY ATTRIBUTES

Adheres to the Company Values; • Shows initiative; • Is a team player; • Is reliable and punctual; • Is able to work independently and is highly motivated; • A good communicator who is able to take direction and to delegate; • Is flexible and willing to commit to the delivery of a positive team culture; • Is able to work well under pressure. • Have good time management and the ability to multitask.

QUALIFICATIONS AND EXPERIENCE

Relevant culinary qualification • Previous experience at a similar standard establishment and relevant culinary / hospitality qualifications • Excellent use of various cooking methods, ingredients, equipment and processes.

JOB REQUIREMENTS

Flexibility around working hours. • Willingness to contribute to the team. • Food safety knowledge and a sound general knowledge of all kitchen preparations. • Thorough understanding of Health & Safety requirements The position description may be amended and updated by the Employer from time to time.