Lephalale: Chef de Partie (CDP) posted by Bright Placements (PTY) Ltd

JVR Software; Lephalale; Presencial; ZAR 270.000 - 420.000; Jornada completa

Descripción de la vacante

JVR Software is seeking a dedicated Chef de Partie to join our culinary team in a luxury hospitality setting. You will work under senior chefs, oversee a specific kitchen station, and ensure high-quality plating and service.

Candidates should have 2–4 years of experience in hotels or fine dining, formal culinary qualifications, and strong knowledge of food safety standards. You will handle prep, cooking, and collaboration with a fast-paced kitchen during peak service periods.

Formación

• Certificate or Diploma in Culinary Arts or Professional Cookery.
• Minimum 2–4 years’ experience as a Chef de Partie or Demi Chef de Partie in a hotel, lodge, resort, or fine dining restaurant.
• Experience in a luxury hospitality environment is advantageous.
• Formal Culinary qualification from a recognised institution.
• Food Safety/HACCP Certification.
• First Aid Certification (advantageous).

Conocimientos

Cooking techniques

Kitchen section experience

Food costing & portioning

Stock control & inventory

HACCP & food safety

Kitchen equipment operation

Educación

Culinary qualification

Food safety certification

First Aid certification

Descripción del empleo

• Certificate or Diploma in Culinary Arts or Professional Cookery.
• Minimum 2–4 years’ experience as a Chef de Partie or Demi Chef de Partie in a hotel, lodge, resort, or fine dining restaurant.
• Experience in a luxury hospitality environment is advantageous.

Qualifications

• Formal Culinary qualification from a recognised institution.
• Food Safety/HACCP Certification.
• First Aid Certification (advantageous).

Technical Skills

Minimum Requirements

• Grade 12 (Matric).
• Certificate or Diploma in Culinary Arts or Professional Cookery.
• Minimum 2–4 years’ experience as a Chef de Partie or Demi Chef de Partie in a hotel, lodge, resort, or fine dining restaurant.
• Experience in a luxury hospitality environment is advantageous.

Qualifications

• Formal Culinary qualification from a recognised institution.
• Food Safety/HACCP Certification.
• First Aid Certification (advantageous).

Technical Skills

• Strong knowledge of food preparation and cooking techniques.
• Experience working in a specific kitchen section (Hot Kitchen, Grill, Pastry, Larder, etc.).
• Understanding of food costing and portion control.
• Knowledge of stock control and inventory management.
• Familiarity with HACCP and food safety standards.
• Ability to operate commercial kitchen equipment safely and efficiently.

Core Competencies

• Excellent culinary skills and attention to detail.
• Strong organisational and time management abilities.
• Ability to work under pressure in a fast-paced environment.
• Good communication and teamwork skills.
• Leadership ability to supervise junior staff.
• Problem-solving and decision‑making skills.
• Commitment to quality and consistency.

Personal Attributes

• Passion for cooking and culinary excellence.
• Professional, reliable, and hardworking.
• Positive attitude and willingness to learn.
• Calm and composed during busy service periods.
• Flexible and adaptable to operational requirements.
• Strong work ethic and commitment to continuous improvement.

Key Performance Indicators (KPIs)

• Consistency in food quality and presentation.
• Timely preparation and service of dishes.
• Guest satisfaction and feedback.
• Food cost control and waste reduction.
• Compliance with food safety and hygiene standards.
• Cleanliness and organisation of the assigned section.
• Stock accuracy and inventory management.
• Performance and development of junior kitchen staff.

Working Conditions

• Based in a hotel, lodge, resort, or restaurant kitchen.
• Requires standing for extended periods and working in a hot, fast-paced environment.
• Flexible working hours, including early mornings, evenings, weekends, and public holidays.
• May be required to assist with banquets, weddings, special events, and peak service periods.