Senior Cdp - Limpopo

HotelJobs; Acornhoek; On-site; ZAR 107,000 - 128,000; Full time

Benefits offered by this job

Live-in accommodation

Medical aid

Pension fund

Meals provided on duty

Uniform provided

Job summary

HotelJobs is seeking a Senior Chef de Partie to operate across hot, cold and pastry sections, providing relief wherever needed for a private villa on a game reserve in Limpopo. You will rotate between kitchen areas, ensuring high standards of flavor, presentation and portion control, while supporting the villa team and maintaining five-star service.

The role requires a recognized culinary qualification with 3–5 years of professional kitchen experience, and the ability to work independently in a

Qualifications

• Recognized professional culinary qualification.
• 3–5 years’ professional kitchen experience.
• Experience as Chef de Partie or Senior Chef de Partie.
• All-round experience in hot kitchen, cold kitchen and pastry.
• Five-star lodge/hotel/resort or fine-dining experience preferred.
• Experience in a game lodge, private villa or remote environment advantageous.
• Ability to work independently and manage the villa’s culinary operation.
• Strong knowledge of food safety, hygiene, stock control and portion control.
• Ability to supervise, guide and train junior team members.
• Ability to work under pressure and move between sections.

Responsibilities

• Work as an all-rounder across hot, cold and pastry sections.
• Provide relief and operational support in any section.
• Take responsibility for an allocated section and meet prep and service requirements.
• Prepare and present food for breakfast, lunch, high tea, dinner and special events.
• Ensure dishes meet flavor, presentation, portion and consistency standards.
• Support sous, junior sous and executive chefs with daily operations.
• Assist with supervising and developing junior chefs and kitchen staff.
• Conduct effective handovers and communicate outstanding prep needs.
• Remain flexible to change sections or duties as required.

Skills

All-rounder

Relief chef

Independent worker

Five-star hospitality

Education

Culinary qualification

Job description

The Senior Chef de Partie will fulfil an all-rounder and relief-chef role across the culinary operation. The successful candidate must be equally capable of working in the pastry, hot kitchen and cold kitchen sections and must be willing to move between sections according to operational requirements. This is not a position limited to one section. The chef will provide support and relief wherever required, including at The Private Villa, the reserve’s exclusive-use private mansion. The Senior Chef de Partie will work closely with the Junior Sous Chef responsible for The Villa and will serve as the villa’s relief chef when the Junior Sous Chef is on rotational leave or otherwise unavailable. The candidate must be versatile, willing to learn, organized and confident working independently while consistently maintaining the reserve’s five-star culinary standards.

Key Responsibilities

General Kitchen Operations

• Work as an all-rounder across the hot kitchen, cold kitchen and pastry sections.
• Provide relief and operational support in any section where required.
• Take responsibility for an allocated section and ensure that all preparation and service requirements are completed.
• Prepare and present food for breakfast, lunch, high tea, dinner, boma evenings, bush dinners and other special dining experiences.
• Ensure that every dish meets the required standards for flavor, presentation, portion size and consistency.
• Support the Sous chef, Junior Sous Chef, and Executive Chef with daily kitchen operations.
• Assist with supervising, training and developing junior chefs and kitchen assistants.
• Conduct effective section handovers and communicate all outstanding preparation and operational requirements.
• Remain flexible and willing to change sections or duties at short notice according to the needs of the operation.

Hot Kitchen

• Confidently prepare and cook meat, poultry, fish, vegetables, starches, soups and sauces.
• Assist with breakfast, lunch and dinner service.
• Work competently with grills, ovens, stovetops, fryers and other professional kitchen equipment.
• Manage preparation, cooking times and plating during busy service periods.
• Maintain consistency in cooking temperatures, seasoning, portioning and presentation.

Cold Kitchen

• Prepare salads, dressings, cold starters, canapés, sandwiches, platters and garnishes.
• Assist with early-morning tiffin tins, afternoon tiffin tins, high tea and other cold food requirements.
• Ensure that cold food is attractively presented and stored at the correct temperatures.
• Maintain high standards of freshness, cleanliness and presentation.

Pastry and Bakery

• Assist with the preparation of breads, pastries, cakes, biscuits, desserts and other baked items.
• Prepare components for plated desserts, high tea, tiffin tins and special events.
• Follow pastry recipes accurately and maintain consistency in measurements, baking times and presentation.
• Support the pastry team and provide relief when pastry staff members are on rotational leave or otherwise unavailable.
• Maintain an organized and hygienic pastry section.

The Villa / Mansion

• Assist the Junior Sous Chef with the culinary operation at The Villa.
• Serve as the relief chef at The Villa when the Junior Sous Chef is on rotational leave or otherwise unavailable.
• Take responsibility for the complete daily food offering while acting as the Villa relief chef.
• Prepare and serve personalized meals according to guest preferences, dietary requirements and agreed dining times.
• Liaise with the villa host and service team regarding menus, allergies, special requests and changes to the daily programme.
• Ensure that all food, ingredients and equipment required at The Villa are ordered, prepared and transferred correctly.
• Maintain five-star food quality, presentation, hygiene and service standards at the villa.
• Work independently and take ownership of the villa’s daily culinary operation when required.

Stock; Hygiene and Administration

• Check that all mise en place is completed correctly and on time.
• Assist with ordering, receiving, issuing, and controlling stock.
• Monitor portion control, food costs and wastage.
• Ensure that all food is correctly labelled, dated, rotated and stored.
• Apply FIFO stock-rotation procedures at all times.
• Maintain excellent kitchen hygiene and enforce clean-as-you-go practices.
• Ensure compliance with food-safety, health-and-safety and company standards.
• Report stock shortages, equipment faults and operational concerns immediately.
• Follow standardized recipes and ensure that junior chefs do the same.
• Assist with menu development, recipe implementation and food tastings.

Minimum Requirements

• Recognized professional culinary qualification.
• At least three to five years’ professional kitchen experience.
• Previous experience as a Chef de Partie or Senior Chef de Partie.
• Proven all-round experience in hot kitchen, cold kitchen and pastry.
• Five-star lodge, hotel, resort or fine-dining experience is strongly preferred.
• Experience in a game lodge, private villa or remote hospitality environment would be advantageous.
• Ability to work independently and manage the culinary operation of an exclusive-use villa.
• Strong knowledge of food preparation, cooking techniques, pastry production and modern presentation.
• Good understanding of food safety, hygiene, stock control and portion control.
• Ability to supervise, guide and train junior team members.
• Ability to work under pressure and move effectively between different kitchen sections.
• Good verbal and written communication skills.
• Basic administrative and computer skills would be advantageous.
• Valid South African identity document
• Contactable professional references.
• A valid driver’s license would be advantageous.

Personal Attributes

• A genuinely versatile and experienced culinary all-rounder.
• Passionate about food and five-star hospitality.
• Flexible and willing to assist wherever operationally required.
• Reliable, punctual and disciplined.
• A strong team player with a hands-on approach.
• Confident working independently and making responsible operational decisions.
• Comfortable interacting professionally with private villa guests.
• Calm, organized and solution-focused under pressure.
• Respectful and professional when dealing with colleagues and guests.
• Honest, accountable and willing to take responsibility.
• Detail-oriented and committed to consistency.
• Willing to learn, develop and grow within the company.
• Comfortable living and working in a remote game-reserve environment.
• Available to work shifts, weekends and public holidays.

Position Details

• Position: Senior Chef de Partie – All-Rounder and Relief Chef
• Salary: R10,500 per month
• Accommodation: Live-in accommodation provided
• Rotation: Six weeks on duty followed by two weeks off
• Medical aid: Company contribution
• Pension fund: Company contribution
• Meals: Provided while on duty
• Uniform: Provided
• Location: Private game reserve, Limpopo
• Start date: As soon as possible

The appointment will be subject to reference checks, verification of qualifications and the successful completion of the company’s recruitment process.