Candidate Responsibilities: Maintain control of stocks in area of responsibility Maintain health, hygiene and safety requirements Control quality, quantity and cost price of all dishes prepared in the area of responsibility Ensure that the Sous chef is informed on ingredient orders, maintains par stock levels and accepts and stores food deliveries according to SOP’s Ensure proper handling and storage of food in line with HACCP requirements Ensure that all mise-en-place is always freshly prepared and on time Ensure that all dishes are correctly garnished, have the correct portion and sized and are presented on the prescribed serving dish in the prescribed manner Follow the guidance of the Executive or Sous chef and have input in new ways of presentation or dishes Put effort into optimizing the cooking process with attention to speed and quality Help to maintain a climate of smooth and friendly cooperation Candidate Requirements Chef Certificate/Diploma Own transport with a valid driver's license/Reliable transport 2-3 years of previous experience as a Chef De Partie Excellent communication skills Able to work in a team Ability to maintain a professional working relationship with all departments and across cultures and religions Comfortable in dealing with very distinguished clientele Punctual&self-disciplined Attention to detail #J-18808-Ljbffr