Summary
Date Posted: Sunday, July 16, 2023 , Base Salary: Not Disclosed

JOB DETAILS:
Position Summary:
As a Chef De Partie (CDP) you are responsible supporting the Head and Sous Chef in a busy hotel kitchen delivering consistently high-quality food, handle purchase orders and ensure that items arriving without authorization are not received.
Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes and preparation techniques.

Chef de Partie Duties and Responsibilities:
• Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.
• Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
• Coordinates daily tasks with the Sous Chef.
• Responsible to supervise junior chefs or commis.
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation and presentation of food are of the highest quality at all times.
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Full awareness of all menu items, their recipes, methods of production and presentation standards.
• Follows good preservation standards for the proper handling of all food products at the right temperature.
• Operate and maintain all department equipment and reporting of malfunctioning.
• Ensure effective communication between staff by maintaining a secure and friendly working environment.
• Establishing and maintaining effective inter-departmental working relationships.
• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
• Personally responsible for hygiene, safety and correct use of equipment and utensils.
• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
• Checks periodically expiry dates and proper storage of food items in the section.
• Carry out any other duties as required by management.

Skills Required:
• A high standard of spoken and written English.
• Flexible working hours subject to the demands of the business.
• Able to work under pressure.
• Excellent culinary catering talent.
• Good communication skills

Education:
• Hotel Management Graduate or Culinary Degree with minimum 3 years certification.

Experience:
• At least 3 years’ experience cooking in a well-established restaurant, luxury camps or full-service hotel (4-5* hotel) and/or minimum of 1 year in a supervisory role


Work Hours: 8

Experience in Months: 36

Level of Education: Bachelor Degree

Job application procedure

All interested and qualified candidates should send their updated CVs, certified copies, and cover letters not later than 25th July 2023 to application@expertconsultancy.co.tz.  Your email should be subjected CHEF DE PARTIE . It is advised to Apply only one position on advertised jobs that fits your career. Please note that only Shortlisted candidates will be contacted. We highly encourage candidates from Arusha to apply.


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