Chef De Partie - Hot Kitchen

Southern Sun welcomes job applications from passionate and hard-working team players who want to be part of our ever-growing Southern Sun family. We value our employees and provide them with the means to grow within the company, opening many doors in the process. If this is an offer that excites you, send in your application and you could be the newest addition to our family. Our successful Chef De Partie - Hot Kitchen … • oversee the preparation, production and presentation of hot kitchen dishes, sauces, soups, vegetables, meat, poultry, seafood and other menu items according to required standards. • follow recipes, portion controls and approved cooking methods to ensure consistent quality, taste and presentation. • prepare, cook and handle fresh ingredients in accordance with menu specifications and service requirements. • organise and supervise the daily operation of the allocated hot kitchen section, ensuring that ingredients, equipment and work areas are prepared for service. • support the Sous Chef and Executive Chef with the smooth and efficient operation of the kitchen. • guide and assist Commis Chefs and junior kitchen team members with food preparation, cooking methods and kitchen procedures. • maintain high standards of food preparation, hygiene and cleanliness in the hot kitchen and related areas. • monitor stock levels, minimise wastage and ensure the correct storage, labelling and rotation of ingredients. • comply with food safety, health and safety standards and hotel policies and procedures. • assist with buffet, banquet and à la carte requirements, as well as special functions and events. • maintain a clean, organised and safe working environment at all times. • work as part of a team or individually to deliver high quality standards consistently and accurately. If you have these requirements, a relevant culinary qualification and previous experience as a Chef de Partie or in a similar role within a professional kitchen, hotel or restaurant environment, join our team. Knowledge of hot kitchen preparation, cooking techniques, food safety standards and kitchen procedures is essential. The successful candidate must be passionate, organised, reliable and able to lead and support a kitchen team, with the flexibility to work shifts, weekends and public holidays according to operational needs. Show more Show less

a relevant culinary qualification and previous experience as a Chef de Partie or in a similar role within a professional kitchen, hotel or restaurant environment. Knowledge of hot kitchen preparation, cooking techniques, food safety standards and kitchen procedures. The successful candidate must be passionate, organised, reliable and able to lead and support a kitchen team, with the flexibility to work shifts, weekends and public holidays according to operational needs.

oversee the preparation, production and presentation of hot kitchen dishes, sauces, soups, vegetables, meat, poultry, seafood and other menu items according to required standards; follow recipes, portion controls and approved cooking methods to ensure consistent quality, taste and presentation; prepare, cook and handle fresh ingredients in accordance with menu specifications and service requirements; organise and supervise the daily operation of the allocated hot kitchen section, ensuring that ingredients, equipment and work areas are prepared for service; support the Sous Chef and Executive Chef with the smooth and efficient operation of the kitchen; guide and assist Commis Chefs and junior kitchen team members with food preparation, cooking methods and kitchen procedures; maintain high standards of food preparation, hygiene and cleanliness in the hot kitchen and related areas; monitor stock levels, minimise wastage and ensure the correct storage, labelling and rotation of ingredients; comply with food safety, health and safety standards and hotel policies and procedures; assist with buffet, banquet and à la carte requirements, as well as special functions and events; maintain a clean, organised and safe working environment at all times; work as part of a team or individually to deliver high quality standards consistently and accurately.