Chef de Partie

• Diploma or other formal qualification in Culinary Arts
• Completed commercial cookery apprenticeship or equivalent
• At least 3 years’ experience in producing up-market cuisine
• Demonstrated previous experience in this position at a 5-star Lodge/Hotel
• Hold a current food handler health card or HACCP/Food Safety certificate

Key Performance Areas of this position include:

• Knowledgeable and ability to produce a variety of authentic and innovative cuisines
• Support the kitchen management team to ensure that the kitchen is ready for service before the beginning of each shift
• Stay up to date with changes in policies, ways of working and standards in the industry
• Responsible for ensuring all equipment, tools and machinery are properly handled and cared for
• Follow all standard operating procedures for service to guests, ensuring exceptional food quality is provided to guests at all times
• Support the kitchen management team to ensure that all kitchen records are appropriately maintained
• Ensure adherence to all relevant food safety, security and health and safety policies, processes and procedures ensuring compliance with local legislation
• Support the other kitchen sections to ensure that the work is completed in a manner that allows guests to receive the highest level of personalised service at all times.
• Position reports to: Senior Sous Chef

Competencies required:

• Be able to speak and understand English
• Knowledge of GAAP POS and Ms Excel
• Good knowledge of food costing and wastage control
• Sober habits
• Ability to work well in a team and under high levels of pressure
• Driver’s license preferable - Good knowledge of F&B Service

Remuneration:

R13,000 monthly.

Live-in accommodation is provided. 

Should you wish to reach out, please see below:

Calls: 033  492 0600

Email: