Chef de Partie: Precision, Leadership & Luxury Dining

MORE Collection; Skukuza Rest Camp; On-site; ZAR 180,000 - 240,000; Full time

Job summary

MORE Collection is seeking a Chef de Partie to deliver exceptional culinary experiences by preparing and presenting high-quality food to the highest standards of quality and hygiene. The role requires managing a kitchen section, supervising and developing staff, controlling stock and costs, and ensuring seamless kitchen operations that contribute to guest satisfaction and uphold the MORE brand.

You will work closely with the Executive team to implement menus across outlets, ensure portion

Qualifications

• Sound knowledge of food preparation and kitchen hygiene.
• Understanding dietary and religious requirements.
• Experience in a high-end lodge or hotel is advantageous.
• Good knowledge of stock procedures and control.
• Knowledge of product and supply management.
• Basic planning, budgeting and departmental administration.

Responsibilities

• Supervise and train kitchen staff to highest standards.
• Assist in kitchen administration to minimize shortages and waste.
• Assist in asset management to maintain company assets.
• Ensure section cleanliness and hygiene is top standard.
• Maintain fridges and stores at correct levels.
• Coordinate communication between Kitchen, Management and Front of House.
• Set up meals and functions to standard.
• Manage staff food cost, quality, and quantity.
• Attend meetings as required.
• Implement menus across outlets and properties.
• Quality check taste and presentation.
• Ensure portion control and plating to minimize waste.
• Ensure all food prepared to highest standards.
• Work efficiently to complete tasks timely.

Skills

Food prep

Kitchen hygiene

Dietary needs

Lodge/hotel experience

Stock control

Budgeting basics

Job description

MORE Collection is seeking a Chef de Partie to deliver exceptional culinary experiences by preparing and presenting high-quality food to the highest standards of quality and hygiene. The role requires managing a kitchen section, supervising and developing staff, controlling stock and costs, and ensuring seamless kitchen operations that contribute to guest satisfaction and uphold the MORE brand.

You will work closely with the Executive team to implement menus across outlets, ensure portion