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Chef de Partie

Minimum Requirements:  Literacy: Must be fully literate and able to read and interpret policies, procedures and communications.  Language: English for the purposes of communicating with GUESTS and management.  Formal Training/Education: Matric plus qualification related to Hotel / Food Service Management. Responsibilities and Duties: • All kitchen staff is to be managed by the Chef de Parte. • To maintain proper opening, operating and closing procedures for your area. • To be accurate and honest with all GLC Property under your control . • To maintain an excellent standard of cleanliness and hygiene in the hotel overall, and your area specifically. • To prepare food items as per standards set by GLC operating procedures and instructions. • To have an excellent knowledge of all items in your area of responsibility. • To ensure communications are forwarded to management for any maintenance issues. • To ensure that your area is adequately stocked on arrival with sufficient items for operating. • Requisition of stocks to be done at set times. • To practice good customer relations at all times. nico@benefitlabour.co.za

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