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  • Classified placed by: admin at: Feb 06, 2012
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Chef De Partie

Main Purpose of the Job:

Support the Sous Chef to manage and control the relevant kitchens and kitchen areas and stay within the agreed budgetary limits.

Education, experience and competencies required:

  • Extensive knowledge of 5* Hotel operations
  • Min 5 years’ experience
  • Food Preparation and culinary experience. Experience in sushi making would be a definite advantage.
  • Thorough knowledge of industry specific health and hygiene standards
  • Attention to detail
  • Organising abilities
  • Time management experience
  • Commitment & self-discipline
  • Self-development
  • Proactive

Duties and responsibilities:

  • Maintain, control and order par stock levels at the right quality according to SOP’s.
  • Maintain the receipt, storage and issuing of goods.
  • Ensure that OHS-Act hygiene regulations are being strictly adhered according to SOP’s.
  • Calculate all menus and dishes correctly in order to meet food cost targets.
  • Ensure that the necessary stocks are available to all kitchen STAFF at the right quality and quantity.
  • Ensure that each dish leaving the kitchen is checked for quality, quantity, presentation and correct temperature.
  • Ensure that all maintenance problems are reported and followed up.
  • Maintain communication levels with restaurant and banqueting STAFF in order to ensure a smooth running of the complete kitchen and service operations.
  • Ensure that all consumables are stored and handled according OHS Act.


Jobs Offered

Our Presenters
Mhlangabezi Sithonga
Adrian Louw
André Vaynol
David Lowe
Nelia Louw
Janet Marshall
Toekie Oberholzer
Pieter van Aswegen
Mik Long
Master Blaq
Daniel Morake
Bongo Mandoyi
Manie Kitching
Michael Range
Miranda Savage
Stoffel su Toit
Anne Krebs
Heidi Scrooby
Contact Us

Whale Coast Media

Gateway Centre, Hermanus, 7200

PO Box 79, Kleinmond 7195

T: (028) 312 2314

F: (086) 545-6903


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