Chef De Partie

Job Brief

The Demi-Chef De Partie is to assist the CDP and Sous Chef in producing quality food, cost effectively



DUTIES AND RESPONSIBILITIES:
•    May be replacing the Chef de Partie when absent.
•    Is responsible for a selection of tasks, as required by the CDP of the sous chef
•    Supervises the work of the commis placed under his responsibility
•    Ensures that all food placed under the responsibility of the ½ CDP respects CERS standards, in terms of quality, taste, portioning, presentation and variety, as well as timing
•    Ensures that proper culinary techniques are respected at all times
•    Ensures that standards of cleanliness and order of areas, including cold rooms and refrigerators are respected and report to CDP or sous chef
•    May be asked to perform training or assist CDP in performing training
•    Follow kitchen P&Ps and SOPs and respect CERS procedures.
•    Respects the core values of Constance Hotels Experience and Constance Ephelia Resort 
•    Respects CERS discipline standards 
•    Follows strictly recipes and technical data sheets, as well as menus and presentations
•    Ensures that HACCP standards are followed with consistency in the section

CANDIDATE REQUIREMENTS :
•    Certificate in Kitchen Food Production
•    Minimum 2 years experience in culinary operations as Commis
•    Be fully conversant with all health and safety and hygiene procedures.
•    Expected to regularly work long hours, on evenings, on week-ends, public holidays and     during cyclonic weather