CHEF DE PARTIE

• Assist the chef in checking the staff timing, grooming, and personnel cleanliness.
• Does all the mise en place, preparation, cutting of meat, fish when the need arise, cooking and arranging of food as instructed.
• Co-ordinate activities of Commis, Cooks and apprentices to ensure an efficient and smooth food service.
• Controls cost by minimizing spoilage, waste and exercising portion control.

• Minimum of 2 years experience in a similar position
• Be able to follow recipes and presentation of food and dishes as instructed
• Ensure cleanliness of the kitchen is up to HACCP standards
• Ensure the highest quality of food and fresh produce
• Good organisational and time management skills

• Matric Certificate
• Diploma in professional cookery advantageous

Leeu Collection