Chef de Partie required (Boksburg)
Newrest
Date: 1 day ago
City: Johannesburg, Gauteng
Contract type: Full time
- Ensurethat the utmost care is taken during preparation of food, taking into account,taste, quality, garnishing, and presentation as per client specification.
- Guide,assist and monitor the performance of assigned sections during the shift;
- Carryout close supervision and inspection through all the production sections inboth processes and staff and report findings thereby ensuring that staffperformance meets the production deadline to avoid any delays for the airlines,etc.;
- Maintainwastage records and ensure that food preparation is done in an economicalmanner and establish controls to minimize food and supply;
- Ensurethat kitchen equipment is used in a proper and safe manner and evaluateperformance of kitchen equipment to ensure continuity of the processes;
- Checkdaily that all fresh produce received is as per specification, ensure properstock rotation and place the required store requisitions;
- Coordinatewith other departments as necessary in order to complete assigned work;
- Ensurethat all cooking and blast chilling (CCP-3 and CCP-4, respectively) records areproperly completed on-time as per the HACCP procedure;
- Preparemonthly forecasts for raw materials for the assigned section based onrequirements and production schedule;
- Provideprofessional guidance for all ingredients and foodstuffs to ensure consistentrecipe flavor profiles; and
- Toactively participate in menu presentations.
- Determinehow food should be presented, and create decorative food displays
- Determineproduction schedules and staff requirements necessary to ensure timely deliveryof services
- Inspectsupplies, equipment, and work areas to ensure conformance to establishedstandards.
- Monitorsanitation practices to ensure that employees follow standards and regulations
- Adhereand comply to the company’s HACCP Policy’s rules and regulations including, butnot limited to: personal hygiene, CCP documentation, food storage, hand-washingrules and regulations, glove policy, sickness policy.
- Adhereand comply to the company’s Health & Safety Policy’s rules and regulations
- Anyother reasonable task that may be required by management
- Grade12
- Certificatein Patisserie & Food Prep
- ComputerLiteracy
- Minimum2 Years’
- Abilityto Cook well
- Consistency
- Portionand Waste Control Monitoring
- Multi-task
- HygieneControl
- Abilityto follow recipe standards
- Abilityto run a kitchen
- Abilityto procure correct recipe items
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