Duties and responsibilities of this position You are responsible for deliverables and outputs that relate to the firm’s external and internal Restaurant and Front Office services. You are required to ensure that all your duties (activities, tasks and projects) are delivered at the level required in terms of the dictates of the practice. These duties (activities, tasks and projects) are governed by various processes and associated responsibilities. This necessitates you to follow the necessary standard operating procedures to achieve what is required and at the standards expected. Your focus must be on effective delivery of outputs, in accordance with what is required by the business on a daily, weekly or monthly basis. Your duties and responsibilities include the key responsibilities set out here under. However, you agree and understand that your role may develop, change and encompass other tasks and projects in accordance with the dictates of the practice, and what your department / team may be required to deliver to the business from time to time, or, on an ongoing basis. Furthermore, your duties and responsibilities should not be seen in isolation as it is expected that each team member, whilst retaining responsibility for their core duties (activities, tasks and projects) are, at the same time, also fully accountable for the performance of the team and the department as a whole. This means that you are required to proactively engage with, and provide meaningful support and give assistance to other team members whenever necessary to ensure that the duties (activities, tasks and projects) across teams are performed at the standard required in order to achieve the goals of the business and consistently maintain an external and internal client focus. Your duties (activities, tasks and projects) will be measured in terms of: time – constraints /deadlines quality – professional, creative whilst being fit for purpose skill – expertise, competency, aptitude and know how cost effectiveness – no wastage, incorrect orders Key responsibilities Pre and post service setup / close-down of area and associated equipment or utensils. Giving input into daily menu items and ensuring a standard menu offering of the popular items. Assist in placing the necessary orders and making contingency plans when required. Providing ongoing and regular feedback and escalating any matters arising whether or not they have been dealt with to ensure team leader(s) are alerted appropriately. Preparing all menu items, timeously and within the deadlines set including as required during service or times of high demand. Monitoring and ensuring the quality, presentation and portion control of the products sent to the pass is as expected. Giving input into menus for special events and occasions and doing relating costings. Constantly looking to improve quality of food served and presentation to achieve world‑class standards and client satisfaction. Take the necessary responsibility in relation to stock control, the monitoring stock rotation, equipment inventory and maintenance and ensuring the necessary systems are in place to safeguard against loss, wastage and/or damage. Maintaining the health, safety and hygiene standards at all times of your area (including cleanliness of workspace and in relation to the use of equipment). Doing any administrative duties relating to responsibilities. Qualifications and Experience Required Grade 12. Relevant post matric qualification (Degree or Diploma) Minimum 5 years’ experience as a Chef de Partie. Must have Hot Kitchen and Pastry experience. ENS is committed to transformation and achieving equity in its workplaces. Placement of a suitably qualified and skilled candidate will therefore be made in line with our Employment Equity objectives. #J-18808-Ljbffr