$ 2500 - $ 3000
•Plans, prepares and cooks menu items as directed by the Head Chef. •Assists in the development and planning of menus, including future food trends, new styles of service and concepts. •Ensures that customers are given a prompt and efficient service with timely food preparation and delivery. •Demonstrates and instructs cooks in food preparation and cooking skills. •Compiles all food orders for the section, ensuring food quality and cost are in line the restaurant standards. •Ensures stock, deliveries and wastage are all checked and recorded in line with the restaurant food standards. •Execute and maintain standard recipes, cooking techniques and presentation to assure consistency. •Maintains a consistent understanding of food costing, sales mix and menu planning. •Enforces controls to minimize food and supply waste and pilferage. •Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times. •Responsible for stock taking of ingredients, utensils, supplies and equipment within the section of work. •Ensures that food storage areas are maintained in accordance with the kitchen’s Hygiene, health and safety policies and procedures. •To take responsibility for contributing towards own development and attend training sessions or courses when required. •Support safe work habits and a safe working environment at all times.
•A culinary school certification or a diploma is a plus. Practical experience and basic education will also be considered. •Proven experience in a Chef de Partie role for a minimum of one year. •Good knowledge in the use of various cooking methods, ingredients, equipment and processes •Ability to multitask and work efficiently under pressure. •Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality. •Good in taking in structions from Executive Sous chef and knowledge of best cooking practices •Good in customer service, focused and oriented. •Good communication and interpersonal skill with ability to interact with kitchen and restaurant staff. •Good time management, fair in staff treatment, non-abusive and the use of profanity language and violent behaviour.