Chef de Partie (Low-veld) - Lowveld,Zimbabwe

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Effective daily management of the pastry kitchen in line with senior chef instruction.
Preparation of assigned menu items including breads, pastries and desserts to the set Standards.
A focus on guest satisfaction and experience given to guests.
Correct management of waste and recycling.
Assist with stocktakes; orders; and the management of sections of the kitchen when required.
Produce new and innovative ideas for enhancing the guest experience.
Focus on training and development of kitchen skills.
Effectively communicate with the senior chefs and front of house staff to ensure smooth running of the department.
Handover responsibilities and requests to the next shift coming on duty and ensure that a handover is received from previous shift, when coming on duty.
Ensure cleanliness and hygiene of the kitchen is of the highest standard.
Train and monitor junior staff.
Maintaining fridges and stores to the highest hygiene and stock rotation standards.
Correct use, maintenance and minimising of breakage of kitchen equipment.
Contribute towards the sustainability operations of the lodge, operating within lodge environmental parameters and constantly looking for ways to further ‘green’ lodge operations.

Key Skills
A passion for food and cooking and a keen interest in self-development in this area.
Understanding of kitchen procedures and timing requirements and be able to plan accordingly.
Ability to train and oversee staff, on a basic level.
Good communication skills.
Creativity and willingness to be innovative.
Strong attention to detail.
A cooperative and hardworking nature.
Knowledge of safety procedures and the use of firefighting equipment.
First Aid training (provided by the company).
Care in personal hygiene and grooming.