SUMMARY:
Responsible for managing a designated kitchen section, ensuring the consistent preparation
POSITION INFO:
The 4-star Zimbali Lodge is a secluded resort just 5 minutes’ drive from the buzzing hub of Ballito. With spa facilities and ocean views, it’s the epitome of laid-back luxury and claims top choice for corporate events, honeymoons, and destination weddings. Zimbali Lodge is one of the newest additions to Dream Hotels & Resorts, a mixed-use accommodation group working towards greater accountability and local impact. Together, we’re on a mission to actively create a brighter future.
Dream Hotels & Resorts lives by its 8 core values. Our team is dedicated to being reliable and accountable, fostering empathy to understand others' feelings and collaboratively find solutions, and prioritizing sustainability in environmental, financial, and social aspects. Rooted in humanity, trust, dynamism, excellence, and joy, we celebrate diversity, prioritize integrity, embrace creativity, pursue quality, and foster a joyful work environment to connect people with our surroundings and each other. These play a part in our day-to-day decision making & operational requirements.
Job Overview:
The Senior Chef de Partie is responsible for managing a designated kitchen section, ensuring the consistent preparation and presentation of high-quality dishes in line with established recipes and standards. Working closely with the Sous Chef and Executive Head Chef, the Senior Chef de Partie oversees daily operations within their section, ensuring efficiency, organisation, and adherence to food safety and hygiene standards. This role also includes supporting junior kitchen staff, maintaining stock control within the section, and contributing to smooth kitchen operations to deliver an exceptional dining experience.
Key Responsibilities:
- Manage and oversee the daily operations of a designated kitchen section to ensure efficient food preparation and service.
- Prepare, cook, and present dishes according to approved recipes, portion sizes, and quality standards.
- Ensure all food is prepared and presented to the highest standards of taste, quality, and presentation.
- Supervise and support Commis Chefs and junior kitchen staff within the section, providing guidance and training where required.
- Assist the Sous Chef and Executive Head Chef in maintaining smooth kitchen operations during service periods.
- Ensure strict adherence to food safety, hygiene, and health regulations at all times.
- Monitor stock levels within the section and ensure proper storage, stock rotation (FIFO), and minimisation of waste.
- Assist with ordering ingredients and maintaining adequate stock levels for the section.
- Maintain cleanliness and organisation of the work area, equipment, and utensils in line with kitchen standards.
- Ensure all dishes leaving the section meet the required quality and presentation standards.
- Assist with menu preparation, special events, and seasonal menu changes when required.
- Support the implementation of cost control measures and portion control to maintain kitchen efficiency.
- Communicate effectively with other kitchen sections and front-of-house teams to ensure smooth service delivery.
- Report any operational, equipment, or maintenance issues to the Sous Chef or Executive Chef.
Theoretical Knowledge & experience:
- Culinary qualification or certification in Culinary Arts or Professional Cookery (advantageous).
- 3–5 years’ experience in a professional kitchen, with experience as a Chef de Partie or in a similar senior role.
- Strong knowledge of food preparation techniques, kitchen operations, and service standards.
- Sound understanding of food safety regulations, hygiene practices, and sanitation standards.
- Ability to supervise and guide junior chefs and kitchen staff within a section.
- Good understanding of stock control, food cost awareness, and waste management.
- Strong communication and teamwork skills within a fast-paced kitchen environment.
- Ability to work under pressure and maintain high quality during service periods.
- Knowledge of menu items, ingredients, and allergens.
- Additional culinary or food safety certifications will be advantageous.
