Chef de Partie

Wild Dreams Hospitality; Limpopo; On-site; ZAR 180,000 - 240,000; Full time

Benefits offered by this job

Live-in accommodation

Job summary

Wild Dreams Hospitality in Limpopo seeks an experienced Chef de Partie for a live-in lodge kitchen role in a remote bush environment. You will take ownership of your section, maintain high standards, and work with minimal supervision to deliver consistent quality across service periods.

The ideal candidate has a culinary qualification or equivalent experience, at least 2 years in a chef de partie or senior kitchen role, and a background in lodge/hotel or fine dining. HACCP adherence is essential.

Qualifications

• Relevant culinary qualification or equivalent practical experience.
• Minimum 2 years’ experience in a Chef de Partie or senior kitchen role.
• Lodge, hotel, or fine dining background preferred.
• Strong knowledge of food hygiene, safety, and HACCP standards.

Responsibilities

• Take ownership of your kitchen section and run it with minimal supervision.
• Maintain consistently high standards of hygiene, safety, and food quality.
• Oversee portion control and presentation across all dishes.

Skills

Chef de Partie

HACCP knowledge

Food hygiene

Independent section leadership

Attention to detail

Remote lodge kitchen experience

Education

Culinary qualification

Job description

This is a solid opportunity for an experienced culinary professional who takes genuine ownership of their section, maintains consistently high standards, and thrives in a remote lodge kitchen environment. The successful candidate will bring technical confidence, strong hygiene practices, and a genuine passion for quality food to a live-in role in the bush.

Core Criteria:

• Relevant culinary qualification or equivalent practical experience
• Minimum 2 years’ experience in a Chef de Partie or senior kitchen role
• Relevant culinary qualification or equivalent practical experience
• Minimum 2 years’ experience in a Chef de Partie or senior kitchen role
• Lodge, hotel, or fine dining background preferred
• Strong knowledge of food hygiene, safety, and HACCP standards
• Ability to run a section independently with minimal supervision
• Excellent attention to detail in food quality, presentation, and portion control
• Ability to supervise and guide junior kitchen staff within the section
• Reliable, hardworking, and able to maintain consistent standards across all service periods
• Comfortable living and working in a remote bush environment