Chef De Partie at Safari Park Hotel

Reporting to the Executive Chef, the successful candidate will be responsible for,

• Controlling a given section within the Kitchen to the standards laid down. To confirm with Health and Safety standards.
• Creation of high-quality dishes in his role as part of the Kitchen team.
• Cooking consistently and enthusiastically on a high level as directed by the Executive Chef.
• Checking the function sheets on a daily basis with the Senior Chef on duty as to the work that needs to be carried out for the day.
• Ensuring that his/her station and environment is kept hygienically clean and also working in a hygienic manner.
• Controlling incoming goods and stores them in perfect conditions.
• Reporting any breakdowns and/or kitchen hazards directly to the Executive Chef or to the Sous Chef in his absence.
• Assisting the Executive Chef and Sous Chefs with menu planning and or/ ideas as required.

Qualifications and Skills;

• Aged 25-35 years.
• Be holders of a certificate or diploma in food production or culinary arts.
• Should have at least three (3) years’ experience in a similar position in the hotel industry.
• Knowledgeable about the culinary industry and food preparation.
• Organised, have the ability to delegate tasks well and work in a high stress environment.
• Knowledge of hygiene and safety standards in the Kitchen and possess discipline to enforce those standards.
• Flexible and able to work in 24 hr rotating shifts.