Chef de Partie at HRLeverage Africa

Responsibilities

• Preparing specific food items and meal components at your station.
• Collaborating with the rest of the culinary team to ensure high-quality food and service.
• Keeping your area of the kitchen safe and sanitary.
• Stock taking and ordering supplies for your station.
• Improving your food preparation methods based on feedback.
• Coordinates daily tasks with the Sous Chef.
• Responsible for supervising junior chefs or commis.
• Full awareness of all menu items, their recipes, methods of production and presentation standards.
• Operate and maintain all department equipment and reporting of malfunctioning.

Requirements

• Qualification from a Culinary School.
• Must have 3-5 years’ experience working in a similar role.
• Multitasking and organizational ability.
• Qualification from a culinary school.
• Ability to work well in a team.