Chef De Partie/Cook - 2 Positions

South Hospitality Limited trading as Spice Village, is looking for two skilled Chef De Partie/Cook to join our kitchen team. You’ll be responsible for managing the kitchen, preparing high-quality dishes, and maintaining food safety standards. The ideal candidates will have at least two years of relevant professional kitchen experience with strong culinary skills OR a relevant tertiary qualification in Cookery or Hotel Management & Catering Technology or equivalent.

CHEF DE PARTIE/COOK

REPORTS TO Head Chef/Director

INTER-RELATIONSHIPS

Head Chef/Sous Chef

Commis Chef

Cook

Steward / Kitchenhand

POSSIBLE INTER-RELATIONSHIPS

Restaurant Manager / Front of House Supervisors

Front of House staff

Accounts department

Function co-ordinator

PRIMARY FUNCTION

To manage the operation of the kitchen following the Head Chef & Sous Chef’s guideline - providing maximum quality in order to satisfy customer expectations.

DUTIES AND RESPONSIBILITIES

• Ability to stay calm and focused under pressure, while seamlessly adapting to the demands of the kitchen

• Strong culinary skills, with a passion for creating delicious, innovative dishes

• Excellent understanding of food safety, hygiene and quality control standards

• Proven ability to lead, motivate and develop a kitchen team

• Strong communication and problem-solving skills

• Review policies to maintain standards for food safety in all food preparation areas.

• Review policies to maintain standards for health & safety at work in all food preparation areas.

• Ensure all equipment and work environments are operational.

• Inform the designated management if any hazards are identified that may affect work conditions.

• Order and maintain inventory to ensure efficient operations.

• Communicate with and support staff.

• Uphold morale in the kitchen.

• Maintain positive relationship between kitchen and front of house staff.

• Attend kitchen meetings.

• Any other duties the Head Chef or Sous Chef may reasonably require.

PREFERRED COMPETENCIES

TECHNICAL.

• A minimum of two years of relevant work experience working in a professional kitchen.

• A Level 4 or higher qualification in Cookery/Hotel Management & Catering Technology or equivalent may substitute the above stated work experience requirements

• Budgeting and menu costing skills

• Time management skills

INTERPERSONAL & PERSONAL SKILLS

• Creativity

• Communication skills (written and oral)

• Customer service skills

• Ability to receive instructions

• Committed to team, establishment and excellence

• Positive attitude

• Ability to work competently under pressure

• Reliable and flexible to change