Chef de Partie urgently wanted: APPLY HERE

Cape Town, Western Cape
Posting Date Feb 25, 2020
Job Number 20026236
Job Category Food and Beverage & Culinary

Location AC Hotel Cape Town Waterfront, Dockrail Road, Foreshore, Cape Town, South Africa, South Africa VIEW ON MAP
Brand AC Hotels
Schedule Full-time
Position Type Non-Management/Hourly

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At AC Hotels, we believe attention to detail is the greatest form of generosity we can offer. Whether it’s the artful pour of a drink or the elegant line of a chaise, AC Hotels believes that if we have time to make it, we have time to make it beautiful. Our guests recognize and appreciate the edited beauty of AC Hotels. They feel connected to us through a shared concern for details. They enjoy feeling a part of our small, discrete, global tribe. In fact, the feeling of being among like-minded people is a significant part of the AC appeal.

We’re looking for cultural innovators to join our team. If you are someone who has an inner creativity and love for art, design, and culture, then we invite you to explore a career with AC Hotels.

Function

To ensure that all tasks are completed in a timely manner, communication is maintained with all senior chefs and that all food handled within the section is in a hygienic manner and to the highest standard. To effectively manage the Kitchen Department and staff recourses in the absence of the department head through Systematic controls, effective delegation and supervision in accordance with Company Procedures and Standards.

The CPD’s core function is to oversee the cold section and will be required to run a section in the main kitchen, i.e. hot, or pastry as needed.

Required Experience & Qualifications:

Matric Certificate with a pass and chef diploma
Must have 3-4 years practical kitchen experience in the Cold / Hot Section
Use initiative, takes on responsibility and problem solving and who is accountable for his/her actions

Ability to manage, plan and delegate to staff ensuring deadlines are met.

Ability to assess quality control and adhere to service standards

Ability to clearly define productivity standards with quality requirements and methods required to obtain them

Basic administrative and computer skills necessary – ordering, handovers, “check” system, MEP lists, SOP files.

Employee Relations and Staff development. with a hands-on approach

Assist the HOD with Menu Planning, controls and implementation

Knowledge of all kitchen hygiene standards and diligence reporting.

Good understanding of food trends locally & internationally

Key Responsibilities

Effective supervision of section MEP / planning to ensure consistency in food quality and execution, presentation and service delivery.
Assist with the quality, presentation and preparation of the cuisine through innovative and varied menu planning, self and staff development and training, knowledge of current trends, effective implementation and monitoring of controls and systems to ensure consistency
To support the Food cost target, with control of wastage and productivity to ensure maximum profit – ie casual labour, departmental expenses, monthly stock takes and O/E counts
To be aware of all health and safety regulations, fire procedures and hygiene laws
To support the GEI targets as agreed with the Head Chef
To ensure that revised or new standards are upheld and maintained in product
To train and develop all junior members of staff
Effective time management and forward planning to ensure all service and administrative deadlines are met
Be trained on the material controls system and ensure that placement of all food orders are processed on a daily basis
Ensure effective stock ordering according to business levels and correct stock rotation is maintained
Assist with preparation and be responsible for the execution of all functions in the restaurant to ensure all deadlines are met and quality standards achieved
To ensure that each member of the team has the correct uniform available to them whilst working and that they are presentable and not in a poor state
Check and ensure all MEP to outlets is as per department SOP’s

Physical Aspects of Position

Frequent standing and walking throughout the shift
Frequent lifting and occasionally required to lift up to 24kgs
Frequent kneeling, pushing, pulling, lifting, standing
Occasional ascending or descending ladders, stairs and ramps

Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.

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Source: Indeed