Chef de Partie

Recruiter:

Phoenix Recruitment

Job Ref:

JHB001822/DB

Date posted:

Monday, November 2, 2026

Location:

Greater Kruger , South Africa

Salary:

Monthly

SUMMARY:
Luxury 5* Relais & Châteaux Safari Lodge in the Greater Kruger area is looking for a creative and hands-on Chef de Partie to join its culinary team.

The successful candidate will prepare exceptional dishes with precision and flair, supporting personalised guest dining experiences and maintaining the lodge’s high culinary standards.

POSITION INFO:
Duties:

Manage preparation and service within the assigned kitchen section.
Prepare and present dishes according to approved recipes, portion controls and plating standards.
Ensure consistent flavour, quality and presentation throughout service.
Complete mise en place and coordinate with other sections to ensure timely service.
Assist with menu ideas, seasonal dishes and personalised guest dining requests.
Accommodate dietary requirements and allergies according to kitchen procedures.
Monitor ingredient quality, storage and stock rotation.
Assist with stock control and communicate ordering requirements to senior chefs.
Minimise wastage and support responsible ingredient use and sustainable kitchen practices.
Maintain a clean, organised workstation and comply with food safety and hygiene standards.
Support junior kitchen staff and work collaboratively with the culinary team.
Engage professionally with guests when required.

Requirements:

Relevant culinary qualification.
Previous experience as a Chef de Partie or a strong Demi Chef de Partie within a luxury lodge, boutique hotel or fine dining restaurant.
Strong cooking skills and an understanding of fine dining presentation.
Ability to manage a kitchen section independently during service.
Sound knowledge of food safety, allergens and dietary requirements.
Creativity, attention to detail and a commitment to consistent quality.
Good communication, organisation and time management skills.
Ability to work calmly under pressure and contribute positively to a team.
A hands-on approach and commitment to sustainable kitchen practices.
Willingness to work shifts, weekends and public holidays.

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