Chef de Partie

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Introduction
The cook will manage culinary areas within the kitchen operation, implement menu and concepts.

Duties & Responsibilities
Will be the liaison between all dining room operations and culinary staff
Supervise the preparation and cooking of various food items
Develop and implement creative menu items within the restaurant concept
Plan, coordinate & implement special events and holiday functions
May manage other key culinary leadership roles including supervisor and other less senior Sous Chefs
Lead and coach the team towards achieving exceptional client service and employee satisfaction results
Monitor food production, ordering, cost, and quality and consistency on a daily basis
Desired Experience & Qualification
Minimum of 5 years’ experience as a Cook in a contract catering environment is essential
Professional Cookery or Culinary Arts qualification is essential
Matric is essential
Experience in a Hotel environment will be an advantage.
Package & Remuneration
Market related

Job ID : , #892, 44 views,

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