CHEF DE PARTIE

To ensure high standards of efficiency in the running of the department whilst always aiming for an increase in standards, profitability and staff development. 

KEY RESPONSIBILITIES

• To be fully aware of all the Health and Safety at Work regulations in accordance with law requirements.
• Responsible for the day to day running of any given section.
• The cleanliness, stock control, organization and standards of the section
• Ordering on a daily basis, whilst keeping in mind stock usage, menu planning and business levels.
• Training of Commis Chefs on section, delegation of tasks to Commis and Demi Chefs
• Constantly advising Chef on needs and ordering requirements.
• Assist other Chef de Parties and help each other keep motivated and focused.
• Take part in any training required
• Must be able to work long hours under extreme pressure.
• Able to take control and creates team spirit. Have a high level of experience gained from various quality establishments.
• To be fully aware of all hygiene control and chemicals used at Lansmore Masa Square.
• To have full knowledge and be able to act upon the fire procedures, as set out in the Company Handbook and instructed to you on your induction.
• To work as part of a team in a constructive manner that enables Lansmore Masa Square to achieve the objective of being a market leader in the luxury hotel sector.
• To have a committed approach to the development of creative service in the kitchen.
• To comply with all Hotel and Company policies.
• To be responsible, whilst liaising with the Executive Chef for your own development.
• To be aware of, and comply with statutory requirements regarding the work place such as health & safety, hygiene, fire prevention, licensing and employment law, etc.
• To carry out any reasonable duty to assist in the smooth running of the Company

REQUIREMENT

SPECIAL QUALIFICATION: Cost control, basic communication, computer skills and leadership skills, able to work with minimal supervision, work well under pressure.

EDUCATION: A diploma in culinary education from a recognised institution

EXPERIENCE: Minimum 2 years hotel experience

CORE COMPETENCIES: Approaches food in a creative way, strong supervisory skills, positive attitude, good communication skills, committed to delivering a high level of customer service, excellent grooming standards, excellent planning and organising skills.

Benefits

Certified copies of certificates identity card or passport with traceable references, a brief summary of career duties (curriculum vitae).

Applications should be addressed to The Human Resources Manager, Lansmore Hotel P O Box 553 ABG, Sebele or emailed torecruitment@lansmorems.com

Closing date: 31st January 2016

Only short listed candidates will be contacted