{"id":49981,"date":"2019-11-05T10:48:00","date_gmt":"2019-11-05T08:48:00","guid":{"rendered":"https:\/\/joblistsouthafrica.com\/?p=49981"},"modified":"2019-11-05T11:01:57","modified_gmt":"2019-11-05T09:01:57","slug":"senior-chef-de-partie-cape-town-2019","status":"publish","type":"post","link":"https:\/\/joblistsouthafrica.com\/senior-chef-de-partie-cape-town-2019.html","title":{"rendered":"SENIOR CHEF DE PARTIE – Cape Town 2019"},"content":{"rendered":"
ProStaffSelect are recruiting for a Senior Pastry CDP for this internationally awarded Boutique Hotel in the Waterfront to lead a focused team of 3 junior CDP’s & Trainees, control dessert production for a la carte, high tea, lounge and in-room dining desserts.<\/p>\n
Requirements:
\nFormal Pastry qualification from a recognized chef school.
\nAt least 4 – 5 years fine dining \/ 5-star hotel \/ Eat Out Top 10 Restaurant experience.
\nStrong proficiency with Stock Control, menu costing and OPTIMAL utilisation of stock and ingredients.
\nExceptional personal hygiene, bubbly personality & good personal presentation. (Snr CDP comes in regular contact with guests with 2020 season launch of interactive High Tea Dessert Station)
\nOverseas work experience a HUGE ADVANTAGE (but excludes USA Country Clubs or similar)
\nMother tongue ENGLISH with advantage of one other foreign language EXCEPT FRENCH<\/p>\n
Job Outline:
\nCompile weekly dessert menu specials (x2) in consultation with the Head Pastry Chef.
\nCreate at least 3 different dessert and savoury pastry items DAILY for High Tea.
\nManage department shifts and staff hours worked in Pastry Section.
\nMonitor and motivate effective usage of ingredients to ensure minimal wastage.
\nComplete weekly prep sheets and control par levels of all mise en place.
\nDo daily plated a la carte desserts for lunch, In-room dining, lounge \/ terrace service as well as evening a la carte desserts.
\nSupervise and assist set-up for high tea and action station for new concept starting on December 16th.
\nSupport other departments for VIP functions.
\nSet aside time every month to submit and participate in competition preparation, concepts, trials and menu ideas.
\nComplete stock usage figures weekly & monthly.<\/p>\n