Chef De Partie

MORE Collection; Limpopo; On-site; ZAR 100,000 - 167,000; Full time

Job summary

MORE Collection in the Marakele National Park area invites a passionate kitchen professional to lead and uphold the highest standards of food preparation and hygiene. You will coordinate with Executive Chefs and front-of-house, manage stock, and drive waste-minimisation while delivering exceptional guest experiences.

Join a luxury safari portfolio that values heritage, conservation, and meaningful guest connections.

Qualifications

• Sound knowledge of food preparation and Kitchen hygiene.
• Understanding of all dietary and religious requirements.
• Good knowledge of stock procedures and control.
• Basic knowledge of planning, budgeting, and departmental administration.
• Ability to create and maintain written control documents and training manuals.

Responsibilities

• Supervise and train kitchen staff in line with the property food directive and high standards of preparation.
• Assist with kitchen administration to minimize shortages and wastage and improve stock control.
• Maintain asset management and ensure company assets are well maintained.
• Ensure section cleanliness and hygiene are maintained at the highest standard.
• Maintain fridges and stores, ensuring they are clean and stocked to correct levels.
• Facilitate effective communication between Kitchen, Management and Front of House staff.
• Ensure meals and functions are set up to standards and monitor portion size and plating.
• Monitor staff food cost, quality, and quantity and attend required meetings.

Skills

Kitchen leadership

Food preparation

Kitchen hygiene

Stock procedures

Budgeting

Menu planning

Training manuals

Job description

We are part of the MORE Collection - a family-owned portfolio of luxury safari lodges and boutique properties, united by our purpose: Great People, Strong Connections. Set within the dramatic landscapes of Marakele National Park in the Waterberg, Marataba offers a unique safari experience shaped by heritage, conservation, and a deep sense of place. The property combines refined hospitality with purpose-driven tourism, creating meaningful connections between guests, people, and the environment. Our team works collaboratively to create experiences that are both personal and memorable, always looking for ways to improve and take pride in every moment delivered.

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.
• 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.

MAXIMISING YOUR IMPACT

• Demonstrate respect, care and consideration for others, embracing the spirit of Ubuntu and contributing positively to the team.
• Communicate openly, honestly and professionally, and be willing to both give and receive constructive feedback.
• Take ownership of your responsibilities, honour your commitments and see challenges through to resolution.
• Arrive prepared, organised and focused, consistently delivering work to a high standard with accuracy and attention to detail.
• Look, listen and take action by identifying opportunities to improve experiences, processes and outcomes.
• Proactively support colleagues and step in where help is needed to contribute to collective success.
• Remain adaptable, resilient and solution-oriented, embracing learning and new ways of doing things.
• Live the MORE brand by creating meaningful experiences for guests, colleagues and communities through professionalism, integrity and care.