Chef De Partie

MORE Collection; Cape Town; On-site; ZAR 260,000 - 380,000; Full time

Job summary

MORE Collection in Cape Town seeks an experienced chef to lead the kitchen team. You will supervise, train staff, implement menus across outlets, and uphold the highest standards of food quality, portion control, and plating. Strong stock control, hygiene, and knowledge of dietary requirements are essential.

The role requires collaboration with management and front of house to ensure seamless service. Join a high-volume kitchen environment where efficiency, consistency and cost control are

Qualifications

• Minimum 3 years' experience in a professional kitchen.
• Relevant culinary qualification.
• Experience in high-volume kitchen.
• Knowledge of dietary and religious requirements.

Responsibilities

• Supervise and train kitchen staff according to directives.
• Assist in kitchen administration to minimize shortages and wastage and effective stock control.
• Maintain kitchen cleanliness and hygiene to the highest standard.
• Ensure stock control and proper fridge/storage conditions.
• Assist in implementing menus across outlets and properties.
• Ensure portion control and plating standards to prevent wastage.
• Coordinate with management and front of house for smooth operations.

Skills

Kitchen hygiene

Food preparation

High-volume kitchen

Dietary knowledge

Stock control

Budgeting basics

Education

Culinary qualification

Job description

KEY FOCUS AREAS

Scope of Work

• Supervising and training of the kitchen staff in line with the property food directive, ensuring food preparation to the highest standard.
• Assist in effective Kitchen Administration as directed to minimize shortages and wastage and effective stock control.
• Assist in performing effective asset management as directed to ensure that all company assets are maintained in the best possible condition.
• To ensure that the section cleanliness and hygiene is of the highest standard.
• Maintain fridges and stores to ensure they are clean and stocked at the correct levels.
• Assist in maintaining constant communication between the Kitchen, Management and Front of House staff.
• Check that meals and functions are set up to standards.
• Staff food control: cost, quality, and quantity.
• Attend meetings when required.

Food & Menu Preparation

• Assist the Executive Chef/Head Chef/Sous Chef in the following tasks:
• Implement menus throughout the different outlets and properties.
• Quality check taste and presentation of dishes to ensure the excellent standard of the food.
• Ensure that portion size and plating of food are controlled to avoid wastage and maintain a high standard.
• Ensure that all food is being prepared to the highest standards.
• Ensure efficient work with the focus on completing the task within the time available and to the standard set.

REQUIREMENTS, QUALIFICATIONS AND SKILLS

• Sound knowledge of food preparation and Kitchen hygiene.
• Minimum 3 years' relevant experience in a professional kitchen
• Relevant culinary qualification.
• Experience working in a high-volume kitchen.
• Sound knowledge and understanding of all dietary and religious requirements.
• Good knowledge and understanding of stock procedures and control.
• Good knowledge of product and supply.
• Basic knowledge of planning, budgeting, and departmental administration.
• Basic knowledge of creating, implementing, and maintaining written control documents and training manuals.