Chef De Partie

Dream Resorts; Stellenbosch; On-site; ZAR 150 000 - 250 000; Full time

Job summary

A leading company in the hospitality sector is seeking an experienced Chef de Partie to assist the Sous Chef in managing kitchen operations. The ideal candidate will ensure high standards of food quality and presentation while maintaining cleanliness and hygiene. Responsibilities include cooking, training junior staff, and adapting services to meet customer needs.

Qualifications

• Proven experience in a kitchen environment.
• Knowledge of current cooking trends and best practices.

Responsibilities

• Collaborate with the Sous Chef on daily requirements.
• Ensure cleanliness and hygiene in the kitchen.
• Provide on-the-job guidance to junior cooks.

Skills

Customer-oriented

Time Management

Problem Sensitivity

Education

Grade 12 or equivalent

Culinary science or related certificate

Job description

Job Overview : We are currently seeking an experienced and dedicated Chef de Partie to join our team and assist the Sous Chef in the day-to-day running of the kitchen.

The successful candidate will play a crucial role in overseeing the preparation and cooking of food, ensuring that all dishes meet our high standards of quality and presentation.

Key Responsibilities :

1. Kitchen Operations :
   • Collaborate with the Sous Chef to ensure familiarity with daily requirements and menu changes
   • Wash, cut, and prepare food for cooking
   • Cook and/or lead the cooking of a variety of short orders
   • Communicate any anticipated shortages promptly to the Sous Chef / Executive Chef
   • Properly store leftovers and ensure the kitchen is ready for the next meal
2. Hygiene / Cleanliness :
   • Assist in supervising and participating in cleaning surfaces, equipment, walls, floors, and utensils
   • Maintain cleanliness and hygiene in your designated section of the kitchen
   • Adhere to all statutory and company hygiene regulations
3. Learning and Development :
   • Attend training courses and seminars as required
   • Provide on-the-job guidance and training to junior cooks / trainees
   • Stay updated on cooking trends and best practices
4. Customer Service :
   • Ensure the quality of services aligns with company standards
   • Adapt food inventory to meet customer needs

Qualifications, Experience, and Competencies :

• Grade 12 or equivalent
• Proven experience in a kitchen environment
• Culinary science or related certificate
• Knowledge of current cooking trends and best practices
• Ability to multitask and work in a fast-paced environment
• Customer-oriented and service-minded
• Knowledge of principles and processes for providing excellent customer service
• Knowledge of safety policies and procedures to promote effective security operations
• Effective time management skills
• Problem sensitivity and the ability to recognize issues early