Chef De Partie at Sun International

Ready to take your culinary career to the next level? We're looking for a passionate and talented Chef de Partie to join our dynamic kitchen team at InterContinental Table Bay Cape Town. Showcase your skills, inspire your team, maintain exceptional standards, and create memorable dining experiences in one of Cape Town's iconic hospitality destinations!


Job Description

Job Purpose


Responsible to supervise the day to day delivery of culinary products and team in a section of the kitchen with the objective of preparing, producing and presenting exceptional food products in line with Sun International's operational excellence standards, procedural compliance and customer experience expectations.


Key Performance Areas

Kitchen Shift Supervision


Supervise the preparations of mise-en-place and preparations for service
Is present in the kitchen during service to supervise and support the chefs in the creation and presentation of quality culinary dishes food against guest orders and / or function requirements
Completes opening and closing checklists and registers
Supervise kitchen practices in line with standard operating procedures
Supervise the storage of operating equipment
Supervise health, safety, hygiene and environmental elements in the outlets
Conduct stock control procedures and report on variances
Identify coaching needs and facilities on-the-job training as required


Food Preparation


Prepare mise-en-place, conduct checks and preparations for service in line with SOP
Identify issues with regards to own work station appearance and functioning of equipment and systems
Check cleanliness of own section or station
Supervise the daily operation and preparation of food / menu items according to recipe guidelines and preparation techniques - including preparation of vegetables, sauces, salads, cold starters; and hot dishes
Control food stock and food cost in own section
Check food stocks - reporting on shortages, throwing out food that is close to expiry and keep the fridge areas in good order


People Supervision


Supervise staff conditions of employment, e.g. attendance, absenteeism, leave, adherence to policies and procedures
Identification of employee training needs
Perform on the job training and coaching to close developmental gaps and build succession for a talent pipeline within the outlet
Staff communication and motivation
Performance contracting, reviews and development
Assist in providing resources and removing obstacles to performance
Onboarding of new staff members


Operations Control


Safe use and storage of operating equipment, operating expenses (gas, chemicals)
Storage and use of operating supplies (CONSUMMABLES, PACKAGING, CHEMICALS)
Conduct food and equipment daily stock counts
Report on variances / discrepancies and take necessary action to correct
Monitor food costs (purchases related to revenue)


Culinary Standards Supervision


Understand and conduct all tasks in line with culinary standard operating procedures
Be aware of and comply with health, safety, hygiene and environmental regulations in the outlets
Use, store and clean operating equipment in line with specifications and safety regulations
Conduct daily stock counts of bar smalls
Resolve or report on any anomalies to the required standards
Report on any breakages at the end of the shift
Hollow ware, kitchen OE and cutlery, vacuum sealers, gas burners, operating expenses, packaging


Delivered Customer Experience


Interact and be present on the floor during service to understand and assist clients with requests, special requirements, recommendations, concerns, resolution of complaints, etc
Monitor standards and staff at the buffet: guest interaction on the floor to ensures all guests are treated with courtesy and respect at all times
Up skill staff to ensure that they are fully fluent in details of menu items, current promotions, business unit and product knowledge
Handle and resolve any guest special requests, queries or complaints
Take guest orders accurately at the buffet
Prepare food items for the guest and present in line with standards


Job Requirements

Education


Grade 12 / Matric
2-Year Culinary Diploma or equivalent national qualification in culinary skills at Diploma level
Membership with South African Chef's Association and other relevant culinary accreditation


Experience


3 years culinary experience as a commis chef in a similarly graded hotel / restaurant kitchen environment


Skills and Knowledge

Core behavioral competencies


Handle materials, dangerous and heavy items
Team Co-operation
Dealing with customers
preparation of food
Judgement through the senses viz aroma, taste, colour, texture
Using culinary and kitchen equipment
Problem solving
Supervising - people at work; maintaining a presence, ensuring compliance with regulations; providing instructions
Numeracy and calculations


Technical / proficiency competencies


OE usage and storage
Culinary Product Knowledge
Cooking Methodology
Legislation - food safety standards & regulations
Environmental and sustainability standards
Knife skills
Waste management
Stock control
Proficient Computer Skills
Micros / Opera is preferred