AccorHotel is hiring a

Senior Chef de Partie

Cape Town, South Africa
  • Approach all encounters with guests and employees in a friendly, service oriented manner.
  • Maintain regular attendance in compliance with Fairmont Standards, as required by scheduling which will vary according to the needs of the hotel.
  • Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name badge while working.
  • Comply with Fairmont standards and regulations to encourage safe, efficient and smooth kitchen  operations.
  • Supervise kitchen colleagues, including training, productivity, maximizing the utilization of human resources, promoting and the development of all employees in the department with constant upgrading of skill levels and competencies through training schedules in conjunction with the HR department.
  • Ensure the production of excellent food and total quality in conjunction with company trends and standards.
  • Prepare weekly food sales forecast and report
  • Schedule employee rosters according to business needs and forecasts.
  • Enforce hygiene standards throughout kitchen, inspecting all kitchen areas.
  • Assist all chefs when needed and be hands on
  • Take an active role in all menu changes.
  • Consult with other chefs on special menus, presentation and pricing.
  • Coach, counsel, and mentor assistant chefs and cooks
  • Perform employee reviews and performance appraisals
  • Attend all F&B meetings, Health and safety meeting, and hotel staff meeting in the absence of the Executive Chef
  • Control relevant food production levels depending on business demand.
  • Observation by management of Executive Sous Chef demonstrating required behavior.
  • Colleague lost-time report through Human Resources
  • Health & Safety and Environmental initiatives and practices
  • J.D. Power Guest Survey as it relates to Quality and Food Presentation
  • Evaluation received from LQA  internal and external audits
  • Fluent in the English language (verbal & written), second language is an asset.
  • Matric and registered level 3 Culinary Diploma 
  • International experience advantageous
  • Minimum of 4 years progressive management experience in a luxury hotel kitchen or related field. 
  • Sound business understanding and financial management
  • Computer literate in Excel, Word, Outlook, Fidelio and e- mail.
  • Analytical and Conceptual thinking ability and implementation skills
  • Must be flexible in terms of working hours.
  • Must be physically fit
  • Must have great leadership and communication skills.
  • Must be effective at listening to, understanding, and clarifying the concerns and issues raised by co-workers and guests.
  • Must maintain composure and a level head under pressure.
  • Must be able to handle a multitude of tasks in an intense, ever-changing environment.
  • Must be effective at handling problems in the workplace, including anticipation, prevention, identification and solutions as necessary.
  • Must possess outstanding guest services skills.

Our commitment to Diversity & Inclusion:

We are an inclusive company, and our ambition is to attract, recruit and promote diverse talent.

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