Chef De Partie at Voltaire Lifestyle Services Limited

Reports To: Sous Chef

Responsible For: Line Cooks, Head Steward and Kitchen Stewards.

Purpose of Role:

• Lead, supervise and motivate the culinary and kitchen staff to deliver high standards of food preparation and service.
• Preparing, cooking, and presenting dishes according to set standards and recipe guidelines while maintaining cost standards.
• Supervising and training Line Cooks under your supervision during your shift.
• Ensuring you and your team have high standards of food hygiene in accordance with state and federal requirements.
• Monitoring portion and ensuring waste control to keep within budget.
• Helping the Head Chef and Sous Chef develop new recipes and plate presentation standards.

Job Summary:

To supervise your team on a day-to-day basis to deliver quality service, consistent plate presentation, consistently following recipes and portion guides. Ensure that all meals served to guests are within the stated guidelines.

Key Responsibilities:

• Deliver first class service to guests by ensuring each meal served is according to recipe and plate presentation.
• Coach and train Line Cooks to become proficient in the preparation of recipes for the restaurant, and the GAIA AFRICA generally and events held in the club house. 
• To show full support to senior staff, the goals of the organisation, always working continually towards providing excellent food service for all the organisation’s operations.
• Checking mis-en-place on quality and quantity.
• Assist Head Chef with orders, procurements and menu creation.
• Ensure that dishes delivered to guests are of the highest quality and are to the organisation’s standards.
• Supervision of shift staff including; maintaining discipline, personal hygiene and appearance of staff in line with the organisation’s policies.
• Always maintaining hygiene and sanitary standards.
• Control waste and costs to meet department budget.
• Ensure potion control is utilised at every step of the production process and at service point.
• Ensure all products in all storage areas are labelled and dated, all products in all storage areas must use the FIFO-First In First Out method to ensure quality and proper rotation of all food products.
• In conjunction with Head Chef and Sous Chef, ensure there is adequate ingredients for daily operations.
• In the absence of the Sous Chef and or the Head Chef, you are to maintain the timely and quality service in accordance with the organisation’s standards.
• Complete any other tasks requested by the Sous Chef or Head Chef.

Qualifications, Experience, Skills & Competencies: 

• First degree in any of the following: Catering/Culinary Management, Hospitality Management, Food Science and Technology, Home Economics /Nutrition or a related discipline and professional certification relevant to the role.
• Minimum of four (4) years catering management experience.
• Strong background in fine dining
• Passion for food
• Knowledge of current food trends
• Advanced food hygiene qualification
• Culinary Mathematics
• Excellent organisational and analytical skills
• Background in events is an added advantage.
• Knowledge of leading practices in kitchen health and safety
• Proficiency in the use of Microsoft office suite.

Key Performance Indicators:

• Cleanliness of kitchen and dining areas.
• Functionality of all catering facilities and equipment
• Timeliness of meals
• Level of external and internal satisfaction.
• Kitchen hygiene, health and safety.