Chef De Partie

Job Purpose

To lead and supervise the outputs of the allocated section of the kitchen / production and ensure that the meals prepared are on time and meet the required culinary quality, presentation, customer specifications and hygiene standards. The role also cooks, prepares and plates meals; monitors employees’ adherence to safety and hygiene standards and ensures that all equipment is in good working order.

Principal Accountabilities

Production and Food Preparation:

• Supervises stock rotation according to FIFO and LIFO principles and HACCP standards
• Monitors daily stock levels and takes immediate action to report stock shortages
• Supervises the preparation and cooking of food according to menu specifications, appropriate cooking methods and HACCP standards
• Supervises and assists in the preparation of starches, vegetables, salads, and proteins as directed and required
• Ensures that food is prepared timeously according to flight schedules / customer requirements
• Conducts daily, weekly and monthly stock takes according to approved stock management procedures
• Monitors employees during the production process to minimise wastage according to Air Chefs’ requirements
• Collaborates and communicates with internal departments to ensure smooth operations and efficient delivery of meals

Food Safety and Hygiene:

• Conducts regular / daily inspections to ensure that employees adhere to hygiene and cleanliness standards and that all equipment is in good working order
• Adheres to all security, occupational health and safety and food safety management guidelines i.e. SHEQ, HACCP and all operational policies and procedures
• Monitors the continuous use of appropriate PPE by all subordinates

Administration and Reporting:

• Supervises the accurate completion of all relevant operational administration, documentation and records in accordance with food safety and hygiene standards as well as Air Chefs’ requirements
• Receives and checks stock against requisitions and reports and actions any deviations timeously
• Reports non-conformances (subordinates, equipment, hygiene, safety, etc) to the Sous Chef for immediate attention and actioning

Team Leadership:

• Supervises the team’s activities and outputs to ensure that targets and quality standards are achieved
• Supervises the time and attendance of subordinate employees
• Monitors and assesses performance levels of subordinate employees
• Reports non-performing employees and implements appropriate disciplinary actions according to Air Chefs’ policies and procedures

Qualifications & Experience

• 3 - 5 Years' esperience as a Commis Chef
• Experience in airline catering will be adventageuos
• Basic Food Safety and Hygiene Certificate
• Valid drivers' licence will be adventageuos

Knowledge and Skills

Knowledge:

• Food safety, hazard analysis and critical control points (HACCP) and catering industry standards and systems
• Occuputinal health and safety
• Stock Management
• Recipe Management and Kitchen Systems
• Culinary creativity and menu innovation expertise

Skills:

• Team supervision and leadership
• Interpersonal and communication
• Time management
• Planning skills
• Problem solving
• Basic MS office/ Computer literacy
• Basic office administration

Attributes

Behaviours and Values:

• High attention to details
• Passionate and creative with a hands on approach to kitchen innovation
• Adaptable and able to thrive in fast-paced environment
• Collaborative team player
• Punctual and reliable

Additional Information

Air Chefs SOC Ltd is a premium food solutions company with over 40 years of experience. A wholly owned subsidiary of South African Airways, we are uniquely positioned to deliver exceptional food and hospitality services across air, corporate, and event sectors. With three strategically located operational units in Johannesburg, Cape Town, and Durban, we have the capacity to produce over 50000 meals daily, serving domestic and international airlines, airport lounges, events, and corporate canteens