(1058) Chef de Partie X5 - CSD

South African Reserve Bank; Pretoria; On-site; ZAR 250,000 - 400,000; Full time

Job summary

The South African Reserve Bank is seeking a Culinary Supervisor to manage kitchen operations in Pretoria. The ideal candidate will oversee food preparation standards, supervise kitchen staff, and ensure compliance with safety regulations. A diploma in Hospitality Management along with substantial experience in culinary settings is required.

Qualifications

• Minimum 5-7 years experience in culinary, restaurant or hotel catering.
• Knowledge and skills in hospitality services including utensils and equipment.
• Skills in stock and inventory management along with reporting.

Responsibilities

• Supervise kitchen staff and maintain food cost control.
• Ensure compliance with food safety and hygiene standards.
• Conduct stock takes and manage inventory requirements.

Skills

Food safety and hygiene standards

Inventory management

Food cost control

Supervisory skills

Customer engagement

Education

Diploma (NQF5) in Hospitality Management

Job description

Job Location : Gauteng, Pretoria Deadline : July 02, 2025 Quick Recommended Links

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Detailed description

The successful candidate will be responsible for the following key performance areas :

• Engage in short term planning and perform tasks against work plans as defined by Head Chef or nature of work.
• Supervise the task allocated Commis Chefs applying solutions based on relevant evidence and procedures, and maintain food cost control.
• Coordinates the kitchen during production service, ensuring that the food is prepared to the required standards and that the kitchen operates efficiently.
• Supervise and train kitchen staff, establish working schedule and assess staff’s performance.
• Provide support to the Head Chef where required (incl. but not limited to ordering ingredients required for food preparation, formulating and updating standardised recipes and menus and managing food waste).
• Identify and communicate inventory requirements to the inventory team leader.
• Conduct weekly and monthly stock take and provide report for Head Chef consolidation.
• Participate in the continuous improvement process to maintain the quality of food standards including consistency and presentation.
• Supervise compliance adherence to food safety and hygiene standards, Quality management system (ISO 22000, 9001) and Occupational Health Safety & Environment (OHS&E) in accordance with relevant standards and legislations.
• Report equipment malfunctions to the relevant parties.
• Engage positively with stakeholders and customers (including handling customers’ complaints and compliments).
• Willingly address any gaps in own performance of tasks and activities against the required standard.
• Manage the performance and development of team members.

Job requirements

To be considered for this position, candidates must be in possession of :

• a Diploma (NQF5) in Hospitality Management or an equivalent qualification;
• five to seven years’ experience in a culinary, restaurant or hotel and catering environment;
• hospitality services utensils / tools / equipment usage knowledge and skill;
• hospitality services stock and inventory management knowledge and skill; and
• hospitality services reporting knowledge and skill.