Demi Chef De Partie - Italian Cuisine

Southern Sun welcomes job applications from passionate and hard-working team players who want to be part of our ever-growing Southern Sun family. We value our employees and provide them with the means to grow within the company, opening many doors in the process. If this is an offer that excites you, send in your application and you could be the newest addition to our family.

Our successful Demi Chef De Partie - Italian Cuisine …

· assist with the preparation, production and presentation of Italian dishes, sauces, pastas, pizzas and other menu items to the required standards.

· follow recipes, portion controls and approved methods to ensure consistent quality, taste and presentation.

· prepare and handle fresh ingredients, including pasta, vegetables, meat, seafood, herbs and speciality Italian products.

· maintain high standards of food preparation, hygiene and cleanliness in the kitchen.

· ensure that all ingredients, equipment and work areas are prepared and available for daily service.

· support the Chef de Partie and Sous Chef with the smooth operation of the Italian cuisine section.

· monitor stock levels, minimise wastage and ensure the correct storage and rotation of ingredients.

· comply with food safety, health and safety standards and hotel policies and procedures.

· assist with buffet, banquet and à la carte requirements, as well as special functions and events.

· maintain a clean, organised and safe working environment at all times.

· work as part of a team or individually to deliver high quality standards consistently and accurately.

If you have these requirements, a relevant culinary qualification and at least two years’ experience in a professional kitchen, preferably within a hotel or Italian restaurant environment, join our team. Knowledge of Italian cuisine, pasta and pizza preparation, food safety standards and kitchen procedures is essential. The successful candidate must be passionate, creative, organised, reliable and flexible to work shifts, weekends and public holidays according to operational needs.