Demi Chef: Ocean Cellar – O&L Leisure (Pty) Ltd
O&L Leisure (Pty) Ltd
PURPOSE OF THE POSITION:
To support the daily operation in the assigned kitchen station of assignment under the supervision of the Chef de Partie to meet the expected food quality standard and deliver a consistent culinary experience..
Key Performance Areas:
- Coordinate with the Chef de Partie to organize mise-en-place production and service in the section
- Ensure that all plating guides are followed according to the set dish description, cooking method, and presentation image
- Checks station upon arrival to determine status of outstanding safety or equipment issues
- Prepare fresh ingredients for cooking, according to recipes, quality standards, presentation standards, and the food preparation checklist as designated by the Sous Chef or Chef de Partie
- Test foods to ensure proper preparation and temperature to deliver products of the highest quality in terms of freshness, taste, and consistency
- Assist with the quality, presentation, and preparation through innovative and varied menu planning
- Ensure proper food rotation—first in, first out
- Store ingredients in dedicated containers, making sure that they are best preserved and labelled according to standard
- Maintain daily ingredient par levels before each shift to assure correct amounts are stocked up to avoid running out of stock during service periods
- Contribute to controlling costs, improving gross profit margins, and other departmental and financial targets
- Perform regular inspection of food preparation and presentation to maintain the required standards
QUALIFICATIONS & EXPERIENCE:
- Min Grade 12 plus Higher Certificate
- Minimum 2 years’ experience as a CDP in a 4- or 5-star hotel operation
- Proficient in various cooking techniques and methods, including grilling, sautéing, braising, and baking
- Experience working independently in specific kitchen section (hot or cold)
- HACCP trained