Chef de Partie: Lead Kitchen & Service Excellence

SkillsMap; Worcester; On-site; ZAR 180,000 - 270,000; Full time

Job summary

Sun International in Worcester invites a Chef de Partie to join the Food & Beverage team. The successful candidate will supervise day-to-day culinary operations in a section of the kitchen, preparing, producing and presenting high-quality dishes in line with standards.

The role requires 3 years of culinary experience as a commis chef, Grade 12, a 2-year culinary diploma, and SACSA membership or equivalent accreditation. Competitive salary is market related and based in Worcester.

Qualifications

• Grade 12 / Matric is required.
• 2-year culinary diploma or equivalent national qualification.
• Membership with SA Chef's Association or relevant accreditation.

Responsibilities

• Supervise mise-en-place and service to ensure quality dishes.
• Identify equipment issues and support maintenance.
• Complete opening and closing checklists and registers.
• Assist team and maintain professional standards.
• Supervise SOP-compliant kitchen practices.
• Oversee storage of operating equipment.
• Ensure health, safety, hygiene and environmental standards.
• Log faults with technical and housekeeping teams until resolution.
• Conduct stock control and report variances.
• Provide on-the-job coaching and training.
• Check cleanliness of workstation and station.
• Oversee daily operation and preparation of food.

Skills

Deep customer understanding

Customer feedback

Ownership

Accountability

Continuous improvement

Transparency

Team player

Clear communicator

Taking ownership

OE usage

Culinary knowledge

Knife skills

Food safety legislation

Waste management

Stock control

Proficient computer skills

Micros / Opera familiarity

Education

Grade 12 / Matric

2-Year Culinary Diploma or equivalent

SACSA membership / culinary accreditation

Tools

Micros / Opera

Job description

Sun International in Worcester invites a Chef de Partie to join the Food & Beverage team. The successful candidate will supervise day-to-day culinary operations in a section of the kitchen, preparing, producing and presenting high-quality dishes in line with standards.

The role requires 3 years of culinary experience as a commis chef, Grade 12, a 2-year culinary diploma, and SACSA membership or equivalent accreditation. Competitive salary is market related and based in Worcester.