Chef de Partie (CDP)

SUMMARY:
Position Overview
We are seeking an experienced and passionate Chef de Partie (CDP) with a strong background in the hot section of the kitchen. The ideal candidate will have excellent experience in meat preparation, grilling, and running the pass, with the ability to deliver consistently high-quality dishes in a professional hospitality environment.
The successful candidate will be responsible for managing the hot section, ensuring food is prepared and presented to the required standard, and maintaining a smooth and efficient service. This individual must be hands-on, well-organised, and capable of working independently while collaborating effectively with the wider kitchen team.

Key Responsibilities

• Manage the daily operation of the hot section, ensuring all dishes are prepared to the required standards.
• Prepare and cook a variety of meat dishes, with a strong focus on grilling, searing, roasting, and achieving the correct cooking temperatures.
• Demonstrate excellent knowledge of different meat cuts, preparation techniques, seasoning, and cooking methods.
• Confidently run the pass during service, ensuring dishes are checked for quality, consistency, presentation, and accuracy before being served.
• Coordinate the timing and preparation of dishes to ensure smooth and efficient kitchen service.
• Ensure all food is prepared according to established recipes, portion sizes, and presentation standards.
• Maintain high standards of food hygiene, safety, cleanliness, and kitchen organisation.
• Ensure the hot section is fully prepared and stocked before each service.
• Monitor stock levels, minimise food wastage, and ensure the correct storage and rotation of ingredients.
• Assist with menu preparation, daily specials, and new dish development when required.
• Work closely with the Head Chef, Sous Chef, and other kitchen team members to maintain consistent food quality.
• Assist with guiding and supporting junior kitchen staff where required.
• Ensure kitchen equipment is used correctly and that the workstation is kept clean and organised.
• Remain calm and efficient under pressure while maintaining high standards throughout service.

POSITION INFO:
Qualifications

• A formal culinary qualification would be advantageous.
• Relevant professional kitchen training and practical experience will be considered.

• Proven experience as a Chef de Partie or in a similar professional kitchen position.
• Strong experience working in the hot section of a kitchen.
• Excellent knowledge of meat preparation, grilling techniques, and cooking temperatures.
• Previous experience running the pass and coordinating dishes during service is essential.
• Experience in a luxury lodge, boutique hotel, fine-dining restaurant, or upscale hospitality establishment would be advantageous.
• Demonstrated ability to maintain high standards of food quality, presentation, and consistency in a busy kitchen.

• Strong hot-section culinary skills, particularly in meat preparation and grilling.
• Excellent understanding of different meat cuts and cooking techniques.
• Ability to run the pass confidently and ensure smooth service.
• Strong time management and organisational skills.
• Ability to work independently and manage the section effectively.
• Excellent communication and teamwork skills.
• Strong attention to detail and commitment to food quality.
• Knowledge of food safety, hygiene, and stock control.
• Ability to work under pressure in a fast-paced kitchen environment.
• Reliable, professional, hardworking, and passionate about cooking.

• Takes pride in preparing and presenting high-quality food.
• Calm, focused, and confident during busy service periods.
• Proactive, organised, and able to anticipate kitchen requirements.
• A strong team player with a positive attitude.
• Committed to maintaining professional culinary standards and delivering an excellent guest experience.

• Live-in accommodation
• Own room with an en-suite bathroom.
• Work cycle
• Six weeks on duty followed by two weeks off.
• Meals and uniform
• Provided by the employer.
• Medical aid and pension
• The company contributes 50% towards medical aid and pension benefits.
• Bednights
• Bednight benefits included.