Chef de Partie - Coffee Shop

at  CTICC

Main Purpose: The Chef de Partie – Coffee Shop is responsible to oversee the Coffee Shops. The primary role is to oversee the preparation, cooking and the presentation of food in accordance to set standards and guidelines. The Chef de Partie – Coffee Shop must enforce adherence to health and safety and hygiene standards to all staff in the kitchen.
Reporting to the: Senior Sous Chef

• Ensure all the mise-en-place is prepared and kept fresh.
• Ensure that junior chefs have all the required resources and supplies (e.g. knives, boards, spices, vegetables etc.) at the cooking stations.
• Ensure all food is prepared as per the approved menu and per set standards.
• To ensure that all the plates reach the client with correct garnishee, portion size, correct. temperature, approved presentation and quality
• Ensure all food preparation stations are kept clean and staff in the kitchen are adhering to hygiene standards.
• Produce high quality food all the time as per the set standards while being mindful of the clients’ requirements.
• Maintain high standard of culinary product and service all the time.
• Assist the Sous Chef in management of kitchen staff and all kitchen activities.
• Prepare the equipment snag list for the Senior Sous Chef.
• Report any arising problems or complaints to the Senior Sous Chef.
• Perform administrative duties as required.
• Ensure that all ISO 22000 documents are completed correctly and filed by the kitchen staff e.g. temperature log sheets, personal hygiene log sheet etc.
• Maintain a positive and professional approach with co-workers and customers.
• Monitor customer satisfaction all the time.
• Conduct on-the-job training for Commis Chefs.
• Must possess and eye for attention to detail to ensure that the plates are perfect when they leave the kitchen.
• Basic knowledge of best cooking practices.
• Manage the operating equipment used within the respective kitchen.
• Keep the necessary record of breakages and losses and report to the Senior Sous Chef.
• Make sure that all the OE (Kitchen smalls) are handed to stores before staff sign out.
• Make sure that equipment is kept clean all the time and that storerooms are packed neatly.
• Manage all kitchen equipment and report all broken or non-functional equipment to the Senior Sous Chef.
• Hold daily handover meetings with Commis Chefs.
• Lead and coach staff on-the-job.
• Lead and coach staff with on-the-job training and facilitate assessments when needed.
• Maintain discipline and order from all the kitchen staff all the time and report issues relating to staff discipline & problems arising to the Senior Sous Chef.
• Ensure grooming and uniform standards are adhered to by all staff.
• Certificate or recognised professional culinary qualification from a reputable institution or hotel school (NQF Level 5).
• Four (4) years culinary experience.
• At least two (2) years’ experience as a Commis Chef and 2 years as a Demi Chef would be advantageous.
• Food and wine knowledge.
• Excellent record of specific kitchen management.
• Record of keeping up with cooking trends and best practices.
  Kindly apply for this position through our applicant tracking system: https://cticc.recruitee.com/ before 17h00 on the 06 July 2024 by completing the Employment Application Form and submitting your highest qualifications, CV and your e-vaccination certificate. Only shortlisted candidates and complete applications will be considered. The CTICC reserves the right to close this advert at any given time.