Chef De Partie

Phoenix Recruitment; South Africa; On-site; ZAR 180,000 - 240,000; Full time

Job summary

Phoenix Recruitment is seeking a Chef de Partie for a well known luxury 5* Game Lodge near Clanwilliam. You will ensure stock accuracy, plan mise en place, and prepare dishes per approved recipes, while maintaining safety and hygiene standards.

The role requires leadership, training staff, and cost-control discipline in a fast-paced kitchen. Fluent English and excellent communication, organisational skills, and adaptability are essential to thrive in this busy lodge environment and to deliver

Qualifications

• Previous experience in a similar role (Chef de Partie) in a 4/5* Lodge/Hotel.
• Proven ability to manage food cost and labour within the section.
• Fluent in written and spoken English.
• Demonstrates passion for high standards of food production.

Responsibilities

• Ensure section stock levels are accurate and requisitioned as required in line with SOPs.
• Plan, prepare, and hand over mise en place in accordance with SOPs.
• Prepare all food in line with approved recipes.
• Set up and manage the section to maximise productivity while adhering to Health & Safety, hygiene and company guidelines.
• Ensure section stock is cleaned, organised, labelled, and rotated in accordance with SOPs.
• Communicate equipment, food quality, or staffing issues promptly to the chef on duty.
• Provide ongoing training and guidance to staff to ensure consistent adherence to current menu recipes and standards.
• Advise kitchen management of stock requirements based on business levels, minimising waste.
• Monitor and record fridge temperatures daily, reporting any issues immediately.

Skills

Cost controls

English fluency

Communication

Organisational skills

Pressure handling

Education

Professional culinary arts degree

Job description

Well known luxury 5* Game Lodge close to Clanwilliam is looking for a Chef de Partie.

Duties:

• Ensure section stock levels are accurate and requisitioned as required in line with SOPs.
• Plan, prepare, and hand over mise en place in accordance with SOPs.
• Prepare all food in line with approved recipes
• Set up and manage the section to maximise productivity while adhering to Health & Safety, statutory hygiene requirements, and company guidelines.
• Ensure section stock is cleaned, organised, labelled, and rotated in accordance with SOPs.
• Communicate any issues relating to equipment, food quality, or staffing promptly to the chef on duty.
• Provide ongoing training and guidance to staff to ensure consistent adherence to current menu recipes and standards.
• Advise kitchen management of section stock requirements based on business levels, ensuring adequate supply while minimising waste.
• Monitor and record fridge temperatures daily, reporting any issues immediately.

Requirements:

• Professional culinary arts degree a plus
• Have previous experience in a similar role (or Chef de Partie role) within a 4 / 5* Lodge / Hotel environment
• Possess good knowledge and practical chef skills
• Have proven experience and ability to manage all cost controls within the section e.g. food cost, labour etc.
• Be fluent in both written and spoken English
• Demonstrate passion for food and food production
• Have excellent communication skills
• Possess good organisational skills
• Be able to handle pressurised situations and busy periods
• Be flexible, innovative and adaptable