Description:

The Chef De Partie is responsible for the efficient running of certain sections in the kitchen. This includes food production, presentation and orders while maintaining the highest professional food quality and sanitation standards. The position is primarily concerned with two main functional activities: supervision and food production.

Minimum Requirements

Matric

Culinary Arts Diploma or equivalent

Hands on Problem Solving approach and the ability to remain calm under pressure

Customer service driven with outstanding communication and active listening skills

Ability to work as part of a team, as well as independently

Honest and trustworthy beyond approach

Great attention to detail

Presentable/Professional appearance and well spoken

Team Player who leads by example

Proactive in approach

Interpersonal skills

Think creatively

Apply professional, product or technical expertise