Vacancies at Corporate Staffing

Key Responsibilities

• Preparing, cooking and presenting dishes within the head chef specification.
• Managing and training commis.
• Ensuring that the kitchen brigades have high standards of food hygiene and follow rules of health and safety.
• Monitoring portion and waste control to maintain profit margins.
• Plan and execute menus in collaboration with other colleagues
• Ensure adequacy of supplies at all times
• Manage ingredients that should be frequently available on a daily basis
• Suggest new ways of presentation of dishes
• Suggest new rules and procedures for optimizing the cooking process
• Give attention productivity of the kitchen such as speed and food quality
• Overall responsibility for the kitchen’s daily operations.

Qualifications

• Proven 4 years experience in a Chef de Partie role
• Culinary school diploma
• Excellent use of various cooking methods, ingredients, equipment and processes
• Ability to multitask and work efficiently under pressure
• Great time management skills
• Great communication and interpersonal skills 
• Knowledge of best and latest cooking practices