Chef de Partie / Senior Cook

Requirements

• A food handler's license.
• Proven commercial kitchen experience.
• Sound knowledge of food health and safety regulations.
• The ability to stand for extended periods.
• The ability to work under pressure.
• Excellent organizational skills.
• Effective communication skills.
• Salary Range: $2,800 - $3,000
• Kindly send your CV to ben@twoscreatives.com

Additional Information

Introduction: If you areenthusiastic about self-development and embrace opportunities to improve yourskills and knowledge whenever possible, you could build a long and rewardingcareer as a Chef de Partie progressing to a role as a Sous Chef or Head Chef ifdesired. Finding theright balance between your work and your lifestyle is really important, with aChef de Partie job you will often find that your shifts include days, eveningsand weekends so be sure to consider your home and family commitments and choosea career that enables you to maintain a healthy work-life balance. If you arelooking to the future, then it is good to know that career progressionprospects are excellent as a Chef de Partie. The role provides the opportunityto learn and develop specialist skills and knowledge while developing yourcraft with creativity and flair. While working asa Chef de Partie you will gain a vast cross section of transferable skills suchas organization, communication, problem-solving, multitasking, diligence andattention to detail that can be utilized in many roles and industries. Job Responsibilities: Preparing, cooking and presenting high quality dishes within the specialty section Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes Preparing meat and fish Assisting with the management of health and safety Assisting with the management of food hygiene practices Managing and training any Commis Chefs Monitoring portion and waste control Overseeing the maintenance of kitchen and food safety standards Alongside someof these more general skills that all good Chef de Parties should possess: Knowledge and ability to run a section Ability to work without close supervision Ability to manage Commis Chefs Ability to produce good quality food in all sections Good oral communication Team management skills High level of attention to detail Good level of numeracy Enthusiasm to develop your own skills and knowledge plus those around you Adaptability to change and willingness to embrace new ideas and processes Positive and approachable manner Team player qualities

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