Chef de Partie
Building Management Catering FairlandEnds 23 Sep 2018
Gauteng, South Africa
8d ago
  • About us, purpose, experience and qualifications
  • about us

    With FNB, you can be part of a company that offers you a career, not just a job. With a wide range of employment options and business areas to choose from, you are bound to find a perfect fit.

    We share accountability with our employees and provide you with the best possible opportunities to learn and grow. We are breaking new ground with our innovative thinking and challenging our employees to think differently and develop into the thought leaders of the future.

    The foundation of our success is in our entrepreneurial culture and the belief that our people are our single most important resource.

    If you share our values of being : Helpful Effective Ethical Innovative Accountable and you have one simple goal : to improve the lives of customers through simple, effective solutions that meet their needs, contact us today and join a winning team.

    All appointments will be made in line with the Bank’s EE Strategy.

    purpose

    To be responsible for meal production in the kitchen, usually specializing in one or more areas of food production i.e. hot, cold, vegetables or baking

    experience and qualifications

    Grade 12 and food preparation certificate 5 years Related experience in one or more sections in the kitchen

  • Additional information and responsibilities
  • additional requirements

    Culinary arts diploma or college equivalent. Hot & Cold basic menu planning & understanding. Hot & Cold menu costing & understanding.

    Someone that will take responsibility of the areas and team that he / she has been assigned to. It is inherent to the role that the incumbent is honest in dealing with cash and financial transactions.

    As such, it is a pre-requisite for candidates to undergo consumer credit record checks to enable the Employer to ascertain whether the candidate’s credit record is acceptable.

    responsibilities

    Identification, control and escalation of potential risks which may lead to increased costs by cutting down on wastage and do portion control.

    Deliver exceptional service that exceeds customers’ expectations through proactive, innovative and appropriate solutions Ensure daily cleanliness of work environment including, kitchens and relevant equipment Establishment of efficient work procedures and schedules that allow for optimisation and tracking of own work and deliverables.

  • Support of quality and compliance standards in business processes by compliance to the OSHACT ensure safe working conditions;
  • identify HACCAP; Practice clean as you go (monitor temperature log & sanitise all the time); know how to use Manage own development to increase own competencies

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