Chef De Partie (H-324-03)

• Cooking Continental, Chinese cuisine & fast food
• Maintain stores demand & Par Level of production
• Knowledge of holding hot items, Time Temperature technique
• Maintain the daily inventory & production report
• Maintain the cleaning of tools, utensils & equipment
• Knife skills, stir-frying cooking, Pan Skills
• Food safety, HACCP, 4 hours rule of storage
• Cold & Hot kitchen preparation knowledge
• Maintain the consistency of recipes

• Matric/Intermediate (Culinary Certificate/diploma)
• 22 to 35 years of age
• 7-10 Years of Experience

People