Chef de Partie | Birkenhead House

The Royal Portfolio; Hermanus; On-site; ZAR 167,000 - 234,000; Full time

Job summary

The Royal Portfolio is seeking a Chef de Partie at Birkenhead House to uphold our high food standards and contribute to a seamless guest experience. You will lead a section under the guidance of the Sous Chef and participate in menu development and efficient kitchen operations.

Requirements include a Diploma in Culinary Arts and at least 2 years in a 5-star hotel, plus HACCP knowledge and leadership potential. Residency in Hermanus or nearby is preferred.

Qualifications

• Diploma in Culinary Arts required.
• Minimum 2 years in a 5-star hotel.
• Minimum 2 years as Chef de Partie.
• Knowledge of HACCP standards.
• Computer literacy and familiarity with operating systems.
• Strong leadership and initiative.
• Flexible with shifts.
• Resident in Hermanus or nearby preferred.

Responsibilities

• Manage shift and workload, oversee staff, ensure hygiene and stock control.
• Assist the Sous Chef in day-to-day kitchen operation.
• Prepare menus with guidance from Sous Chef.
• Improve cooking processes for speed, quality.
• Maintain health and hygiene standards.
• Train junior staff to grow into professionals.
• Collaborate across departments to ensure a smooth operation.
• Communicate with guests in open kitchen areas.
• Execute responsibilities timeously as directed by management.
• Contribute to learning and future advancement.

Skills

Leadership

Time management

Attention to detail

Teamwork

Initiative

Flexibility

Education

Diploma in Culinary Arts

Job description

The CDP at Birkenhead House will be responsible for ensuring that the high food standards of the Royal Portfolio are met if not, exceeded. We recruit and employ individuals who share our Purpose which is “To give our guests a complete experience and a perfect stay” and who have the potential to learn and grow.

Duties & Responsibilities:

• Manage their shift and workload - overseeing staff and allocating duties, ensuring highest food hygiene standards, filling orders accurately and timeously, managing stock and waste, etc.
• Assisting the Sous Chef in the general day to day running of the kitchen.
• Prepare menus with guidance of the Sous Chef, ensuring adequacy at the cooking stations.
• Put effort into optimising the cooking process with attention to speed, detail and quality.
• Excellent use of various cooking methods, ingredients, equipment and processes.
• Follow the guidance of the Senior chefs, but also have input into new ways of presenting of dishes.
• Enforce strict health and hygiene standards.
• Training of junior staff, to grow and uplift them into professional experts.
• Help to maintain a climate of smooth & friendly co-operation, across all departments.
• To strive to study management subjects in preparation of future advancement/or training with the Sous Chef.
• Communicate with guests in open kitchen areas with ease and confidence.
• Timeous execution of key responsibilities as set out by the General Manager and Head of Department.
• Recite, understand, apply and live the Purpose and Value statement.

Requirements & Qualifications:

• Diploma in Culinary Arts
• Must have at least 2 years’ experience in a 5* Hotel environment
• Must have at least 2 years’ experience in a Chef de Partie position
• Knowledge of HACCP standards
• The ability to take initiative and be a leader
• Must be flexible and willing to work shifts
• Previous experience with and understanding of operational systems and computer literacy
• Ability to multitask and excellent time-management
• Proven job reliability, diligence and dedication
• Attention to detail
• Ideally looking for a candidate who is already resident in Hermanus or the surrounding areas

It is important that the candidate is able to work as part of a team and is a good cultural fit for The Royal Portfolio.
South African citizenship is advantageous. A valid work permit is essential if you are not in possession of a South African ID document.
Please note it is a condition of employment, that all staff undergo a pre-employment polygraph test.