Chef De Partie Jobs in Botswana

JOB
SUMMARY

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.