Demi CdP - Hotel & Conference Venue - Pretoria
Hospitality Jobs Africa
Date: 3 weeks ago
City: Pretoria, Gauteng
Salary:
ZAR 7,000
-
ZAR 7,500
per month
Contract type: Full time
Support the Chef de Partie or Sous Chef in the daily operation and work
Work according to the menu specifications by the Chef de Partie
Keep work area at all times in hygienic conditions according to the rules set by the hotel
Control food stock and food cost in his section
Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites
Follow the instructions and recommendations from the immediate superiors to complete the daily tasks
Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques
Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up of buffets and special functions
Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control
Running the allocated section given to you
A la carte or buffet
Preparing food of a very high standard and quality
Ensure minimum or no wastage
Adhering to correct hygiene principles
Assist with food stock counts
Assist with OE stock counts
Skills
Strong leadership qualities
Creative in food and menu planning
Demonstrate passion for attention to detail and high standards
Good all-rounder – cold and hot kitchen.
Must be very well spoken and enjoy interacting with Staff
Should be responsible and accountable with high standards and work ethic
Be able to do food costing.
Atleast 3 years’ experience in a similar environment
Matric Grade 12
Culinary qualification or 3 years’ experience in a similar position
PERSONAL REQUIREMENTS
Must be a good team player
Must be able to work long hours, night shifts and weekends to meet with operational requirements
Between 1 - 3 Years
Work according to the menu specifications by the Chef de Partie
Keep work area at all times in hygienic conditions according to the rules set by the hotel
Control food stock and food cost in his section
Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites
Follow the instructions and recommendations from the immediate superiors to complete the daily tasks
Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques
Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up of buffets and special functions
Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control
Running the allocated section given to you
A la carte or buffet
Preparing food of a very high standard and quality
Ensure minimum or no wastage
Adhering to correct hygiene principles
Assist with food stock counts
Assist with OE stock counts
Skills
Strong leadership qualities
Creative in food and menu planning
Demonstrate passion for attention to detail and high standards
Good all-rounder – cold and hot kitchen.
Must be very well spoken and enjoy interacting with Staff
Should be responsible and accountable with high standards and work ethic
Be able to do food costing.
Atleast 3 years’ experience in a similar environment
Matric Grade 12
Culinary qualification or 3 years’ experience in a similar position
PERSONAL REQUIREMENTS
Must be a good team player
Must be able to work long hours, night shifts and weekends to meet with operational requirements
Between 1 - 3 Years
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