Chef de Partie

City Lodge Hotels; Johannesburg; On-site; ZAR 180,000 - 240,000; Full time

Job summary

City Lodge Hotels is seeking a seasoned Commis/Junior Chef to join our group kitchens, delivering meals in line with brand standards and ensuring consistent service across all properties. Key responsibilities include managing financial controls, enforcing health and safety audits, and training direct reports while maintaining high cleanliness and presentation to every guest.

The role requires a Grade 12 or equivalent, SAQA-registered culinary qualification, and at least 3 years in a formally

Qualifications

• Grade 12 or equivalent.
• National Certificate (Vocational): Hospitality (NQF 4) SAQA registered.
• CATHSSETA Professional Cookery (NQF 4) SAQA registered.
• Computer literacy with proficiency in Microsoft Office Suite.
• Higher Certificate in Food & Beverage Operations Management (NQF 5) advantageous.
• Culinary related Diploma advantageous.

Responsibilities

• Achieves financial controls by implementing cost containment measures.
• Performs tasks in line with standard operating procedures.
• Complies with Food Health & Safety audit, Disaster Management and Health and Safety requirements.
• Utilises operating equipment according to user manuals.
• Maintains and enhances brand and group standards for consistency across hotels.
• Identifies enhancements to improve product, service delivery, productivity, and efficiencies and communicates them to the group.
• Maintains high cleanliness, presentation and service to all guests.
• Participates in and manages the hotel’s HR function per policies.
• Conducts and tracks training for direct reports.
• Fosters good working relationships with staff and colleagues.
• Upskills and develops personal growth plans through development activities.

Skills

Communication

Clerical

Time Management

Organising

Creative thinking

Learning agility

Education

Grade 12/Equivalent

National Certificate (Vocational): Hospitality (NQF 4)

CATHSSETA Professional Cookery (NQF 4)

Higher Certificate in Food & Beverage Ops Management (NQF 5)

Culinary Diploma (advantageous)

Job description

Position Detail

Overall Purpose of the Job

This role, like all others in the group, must prioritise “making every guest a returning and referring guest”. Performs various kitchen duties, such as meal preparation, in line with brand standards and ensures consistency and continuity in delivering excellent service to our guests.

Education (Formal Qualification Required)

Minimum

Grade 12/Equivalent.

National Certificate (Vocational): Hospitality (NQF Level 4, SAQA registered) / CATHSSETA Professional Cookery (NQF Level 4, SAQA registered) - has obtained some form of recognised culinary qualification.

Computer literacy is essential particularly with proficiency in Microsoft Office Suite.

Advantageous

Higher Certificate in Food & Beverage Operations Management (NQF Level 5).

Culinary related Diploma is advantageous.

Legal Requirements (e.g. Driver’s License, etc.)

N/A

Experience (Minimum Experience Required - Number of years)

Minimum

Culinary experience in a formally brigaded kitchen for at least 3 years.

Advantageous

N/A

People

In liaison with middle | senior management, may hire new employees up to the level of Commis Chef.

Is required to issue verbal/written warnings when necessary and in the event of company policy having been violated.

Finance

The job requires the handling of money and the authorisation to dispense and deposit company funds and is therefore subject to a fraud and credit check.

Occasional Duties

Carry out any duties as may be requested by a more senior member of management and in line with expertise and role.

Special Conditions

The job involves the working of long hours and shifts as per the requirements of the hospitality industry and in accordance with the applicable legislation.

This job requires prolonged standing, repetitive movements, working in awkward and sustained postures, manual handling, pushing and pulling of loads, managing fatigue associated with prolonged shifts and irregular hours, and exposure to psychosocial and cognitive stressors.

Competencies (Knowledge, Skills and Behavioural Attributes)

Knowledge

• Food and beverage operations
• Occupational Health and Safety
• Food Safety
• Equipment usage and care

Skills

• Communication
• Clerical
• Time Management
• Organising
• Creative thinking
• Learning agility

Behavioural Attributes

• Collaborative
• Customer orientated
• Service orientated
• Adaptable
• Accountable

Position Requirements

Detailed Description / Output

• Achieves financial controls by implementing and maintaining all cost containment measures.
• Performs all tasks in accordance with standard operating procedures.
• Complies with Food Health & Safety audit, Disaster Management and Health and Safety requirements always.
• Utilises all operating equipment in the correct manner according to user manuals and instructions received.
• Maintains and enhances the brand and group standards, as applicable, to ensure consistency and continuity in service levels throughout all group hotels.
• Ascertains continuously whether any enhancements that could improve the group’s product offering, service delivery, productivity and efficiencies are available and communicates such to the group.
• Maintains the highest level of cleanliness, presentation and service to every internal and external guest.
• Participates in and manages the hotel’s human resource function in accordance with the company’s human resource policies.
• Conducts and takes part in all legislative and operational training, while tracking attendance of direct reports.
• Achieves and maintains good working relationships and cooperation with hotel employees and company colleagues.
• Upskills and develops personal growth plans by participating in personal development activities.