22 Oct
Senta Square
South Africa
Our establishment in Standerton, Mpumalanga is looking for a chef de partie to join their dynamivc team. A Chef de Partie, also known as a station chef or line cook, is an integral part of the culinary team in a professional kitchen. They are responsible for overseeing a specific section or station in the kitchen.
- Responsible for preparing and cooking a specific type of food or dish.
- Collaborate with the head chef or sous chef to develop and refine menu items.
- In charge of a team of cooks ensuring that all tasks are carried out efficiently and that the food is prepared to the highest standards.
- Ensure that all dishes leaving their section meet the restaurant's quality standards.
They must taste and inspect each dish to ensure proper seasoning, cooking techniques, and presentation.
- Responsible for managing the inventory of ingredients and supplies needed for their section. This includes monitoring stock levels, placing orders, and ensuring that ingredients are used efficiently to minimize waste.
- Play a crucial role in the training and development of junior cooks or apprentices in their section. They must impart their knowledge and skills, mentor and supervise their team members, and ensure that the kitchen operates smoothly even during peak hours.
- Diploma/ Certificate in culinary science or relevant field.
- Apprenticeship with relevant experience in a professional kitchen is highly valued, as it provides practical knowledge and a solid foundation in culinary skills.
Knowledge, Skills and Abilities:
- Must have a strong foundation in culinary techniques and be proficient in a wide range of cooking methods.
- They should have a thorough understanding of flavour profiles, seasoning, and food presentation.
- Should possess a creative flair and be able to develop innovative and visually appealing dishes.
- They should be able to experiment with flavours and textures while still adhering to the restaurant's concept and standards.
- Must be able to prioritize tasks, work efficiently under pressure, and meet strict deadlines.
- They must ensure that every dish leaving their section is cooked to perfection and plated beautifully. They should have an eye for detail and be able to spot any inconsistencies or flaws.
- Must be able to work well with other members of the kitchen brigade, communicate clearly with their team, and delegate tasks effectively.
- Should have good physical stamina and be able to withstand the physical demands of the job.