Chef de Partie at Simba Corp

Primary Responsibilities

• Coordinate with Kitchen and FB associates in ensuring maximum product knowledge and required service of such products in order to maximize service levels to customers and guests.
• Meet logistical requirements for setting up of all workstations relating to equipment requirements and mise en place levels to the highest qualitative standards.
• Cook great food!
• Implement Departmental Training plan subject initiatives and materials for all subordinates with a view to conducting safety and preventative measures for accidents, required knowledge training and skills base.
• Maintain all required logistic needs for the maintenance of food and equipment par stock levels
• Ensures prompt and accurate service by all kitchen staff under his/ her control, to all the customers to achieve high level of customer satisfaction.
• Assists the Sous Chef in implementing standards set by Exec. Chef on food quality, preparation and presentation in his/her section
• Control food wastage without compromising on food quality.
• Ensures hygiene and cleanliness of the kitchen area/equipment are maintained as per pre-determined standards.
• Ensures all the kitchen equipment is operated, maintained & stored properly and is safe to use.
• Ensures all the kitchen records are always maintained properly as per organizational standards in his/ her department.
• Attends behavioral and vocational training in own and related work areas to enhance skills and develop multifunctionally

Academic Qualifications

• KCSE or equivalent qualification.
• Apprenticeship training/ attended kitchen program in a hotel school.

Experience

• Minimum 3 years experience as a Commis in 4- or 5-star hotels or restaurants.