චෙෆ් ඩි පාර්ටි (HMR) / Chef de Partie (HMR)

• Driving the motivation of HMR staff to achieve GP targets.
• Achieving service excellence in terms of produced HMR goods and customer service.
• Analyzing and minimizing production line material wastage
• Actively formulating monthly target plans and effectively initiating them
• Supervising a smooth production line.
• Formulating new and improved recipes
• Ensuring consistency of all HMR goods and ensuring that all production line commi’s and Kitchen helpers adhere to the standard recipes.
• Taking part in management discussions when required and providing valuable output.
• Working in line with management goals and requirements
• Informing Demi chef and HMR staff regarding management expectations and producing objectives to achieve them
• Ensuring all HMR machinery and equipment is maintained according to manufacturers recommendation and are safe to use.
• Ensuring that ingredients are stored at the correct temperatures in a clean cold room in sealed tubs
• Monitoring quality of ingredients and raising concerns with suppliers when required
• Ensuring Commi Level staff are fully aware of stock expiry management and how to utilize stock with minimum wastage.
• Ensuring no expired goods are used in production line and ensure all expired goods are correctly disposed.
• Exploring various displaying techniques to gain customer attraction and improve sales (Display management).

Minimum requirements:

• G.C.E O/L and A/L
• Expert proficiency in Bread, cake and pastry making
• Good IT knowledge (MS Excel, MS Word, MS PPT)
• Matric / NQF level 4 equivalent (Added Advantage)
• Minimum 5 years of experience in hot food kitchen (Preferably in retail industry)
• Minimum 3 years of management experience.
• Working knowledge on both oral and written.