Senior Chef de Partie

Duties:

Assist with mise-en-place preparation and arranging food as instructed by the Sous - or Head Chef.
Monitor food quality and presentation, ensuring consistency with the standards
Assist in preparing food requisitions and coordinate inter-kitchen transfers.
Follow and enforce FIFO (First-In-First-Out) procedures to ensure freshness and minimize waste.
Ensure all food surplus is stored properly and safely at the end of each service.
Minimize kitchen waste and control food costs
Assist in managing kitchen stock by participating in monthly inventory counts, ensuring accuracy and proper documentation.
Ensure stock takes are completed in a timely manner and that all kitchen inventory is accounted for.
Ensure proper handling and usage of kitchen equipment, utensils, and machinery, and provide training to staff when necessary.
Perform any other duties assigned by the Sous Chef, Head Chef, or Management

Requirements:

Grade 12
Diploma in Professional Cookery
Minimum of 2 years experience in a similar position
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