Demi Chef De Partie – Rooi at One&Only Resorts

Job Summary

• He/she will be assigned to the tasks in accordance to the standard operating procedures as implemented by the Executive Chef. He/she must ensure that proper hygiene and sanitation in the outlet kitchen under his jurisdiction.
• He/she must maintain an adequate stock of food supply, inter department coordination and be involve in training. He/she carries the full responsibility of the operating equipment including its inventory levels.
• He/she will ensure of maintaining the outlet food cost at all times. He/she also must ensure and enforce the service standard by directing, supervising and motivating the staffs to perform to the highest level of service. He/she will communicate with the guests and share feedbacks with the chef in charge and the management.
• The feedback then will ensure high levels of food and service quality and guest satisfactions are maintained at all times.

Key Duties and Responsibilities

• Ensure the quality levels of kitchen production and presentation is maintained at its highest level at all times.
• Ensure that all mise- en place is correctly prepared prior to commencing service.
• Demonstrate excellent product knowledge of all food and special functions held at the resort.
• Delegate responsibilities to staff and ensure tasks are completed on a timely manner.
• Maintain and create a working environment that reflects a sense of place.
• Organize and coordinate daily meals and special events within the colleague restaurant.
• Assist staff in generating work schedules for the colleague restaurant kitchen staff, according to forecasted demand requirements.
• Participate in the service of any special functions or events organized by the resort.
• Establish and maintain smooth work relationships in the kitchen.
• Perform any additional or special duties, as directed by a superior which includes to work overtime if it’s necessary
• Practice proper telephone etiquette with colleagues and resort’s guests.
• Remain current on all resort happenings, as well as daily events.
• Ensure all fixed assets are well maintained according to displayed schedules.
• Ensure all the equipment faults are reported to your superior.
• Demonstrate knowledge and interest in goals, and objectives of the One&Only brand.
• All HACCP responsibilities, requirement and standards are followed and met at all times.
• Ensure expiree dates are labeled on products that are required and FIFO been followed.
• Help the undertaking of physical asset inventories each month.
• Ensure a safe, hygienically fit working environment is maintained at all times and report any concerns or faults immediately.
• Ensure kitchen fridges and back areas are thoroughly clean at all times.
• Ensure equipment is cleaned, when necessary or according to their schedules.
• Attend all training carried out by the Training Department.
• Attend monthly communication meeting.
• Attend daily briefing prior to service.
• Continuously train and motivate subordinates to ensure resorts standards are maintained.
• Ensure channels of communication are respected and information is disseminated to the correct receivers.
• Ensure excellent communication and working relationships with colleagues are maintained and contribute to the team spirit.
• Know and apply resort’s Policies & Procedures, including those for the emergency situations.
• When driving resort’s buggies, ensure that rules and regulations are followed at all times.
• Ensure all activities are carried out honestly, ethically and within the parameters of the South African Law.
• Complete and efficient setting up of the respective kitchen
• Must demonstrate excellent attendance and Punctuality
• Demonstrate knowledge and interest in goals and objectives of the One & Only brand.

Skills Competency Requirements:

• Culinary school diploma and/or 3 years work experience
• 5 star work experience
• Knowledge of Food Safety systems (HACCP)
• Basic English knowledge