Chef de Partie (Hot Kitchen) at HRLeverage Africa

Responsibilities

• Preparation and arrangement of materials for food production
• Ensure the meal preparation process is consistent and adheres to standard recipes as set by the Executive Chef
• Prepare all hot dishes according to recipes, safety guidelines, and standards set by the Executive Chef
• Inspect all food products and cooking tools before use; select and use only food items/tools in compliance with food safety and hygiene standards
• Prepare all dishes following specified recipes and yield guides
• Supervise the cleanliness and orderliness of the working area in line with food hygiene and safety guidelines
• Supervise compliance with specific preparation instructions for each recipe and food safety and hygiene guidelines
• Supervise all preparation and storage to ensure they are carried out under appropriate conditions and temperatures
• Monitor inventory and replenish as and when due to avoid stock out while ensuring the availability of appropriate stock levels and supplies according to the daily production plan
• Ensure compliance with preservation standards for the proper handling of all food products at the right temperature
• Assist the Executive Chef in Charge and Executive Sous Chef in formulating recipes for production in the hot station
• Assist in the training of new employees when required
• Assist the Executive Chef in monitoring and enforcing company and departmental food safety and hygiene policies and procedures
• Practice proper grooming, personal hygiene, and use of safety equipment
• Compliance with all company standards, food safety requirements, health, safety, and environment procedures
• Perform other duties as assigned by the Chef-in-Charge and Executive Chef

Key Performance Indicators (KPIs):

• Customer Satisfaction
• Compliance with Chefs recipes process and specified menus
• Timely preparation of meals
• Compliance with the internal guidelines, policies, and strategies
• Compliance with HACCP rules
• Develop and implement a job rotation plan
• Succession Planning

Qualifications

• Proven experience in a similar role within the hospitality or in-flight catering industry
• Strong knowledge of cooking methods, kitchen equipment, and best practices
• Excellent communication and organizational skills
• Ability to work in a fast-paced environment and manage multiple tasks efficiently
• Strong attention to detail and a commitment to food quality and safety
• Ability to work as part of a team and foster a positive working environment
• Professional culinary education is preferred

What We Offer

• Competitive salary and benefits
• Opportunities for career growth and advancement
• A supportive and collaborative work environment