Chef de Partie at Venmac Resources Limited

Responsibilities

To be responsible for a specific section of the kitchen in preparing high-quality food to meet TSCH&A standards in the ways listed but not limited to:

• Prepare, cook and present dishes as directed by the junior Sous chef.
• As a Chef de Partie, your main responsibility will be to amaze people with outstanding cooking following recipes and directions for local and some continental dishes.
• Your work will be extremely important for customer satisfaction and building customer loyalty. You will plan and execute menus in collaboration with other colleagues and ensure adequacy of supplies at all times.
• Place orders in a timely manner.
• Manage ingredients and costs.
• Suggest new ways of presentation of dishes, and new rules and procedures for optimising the cooking process.
• You will be expected to give attention to productivity of the kitchen such as speed and food quality.
• You will ensure adherence to all relevant health, safety and hygiene standards, be a team player and collaborate with other colleagues.
• You should have proven experience in a Chef de Partie role with excellent use of various cooking methods, ingredients, equipment, tools and processes and the ability to multitask, as well as work efficiently under pressure.
• You should demonstrate good time management skills and be passionate about what you do.
• You will have great communication and interpersonal skills as well as knowledge of best and latest cooking practices.
• Culinary school diploma is required and three years experience as a Chef De Partie Support the Junior Sous Chef or the Sous Chef in the daily operations and work.
• Manage and train demi-chef de parties or Commis working with you.
• Maintain inventory of stock in your area of specialty and report shortages to the Junior Sous Chef. Assist in controlling wastage and help maintain food costs.