Senior Chef de Partie - Breakfast Kitchen, 5★ Standards

Fancourt; George; On-site; ZAR 180,000 - 240,000; Full time

Job summary

Fancourt, South Africa’s premier golfing, leisure and lifestyle destination in George, seeks a Senior Chef de Partie for the Breakfast Kitchen. You will deliver food to 5-star standards, including daily artisan pizza, while guiding the kitchen team and ensuring guest satisfaction.

With at least 3 years in a similar role within a 4*/5* environment, Grade 12 and formal chef training, you’ll contribute to menu development, stock control and strict health & safety practices.

Qualifications

• Minimum Grade 12 or equivalent.
• At least 6 months formal chef’s training.
• Minimum 3 years in a similar role in a 4*/5* environment.
• Computer literacy including MS Office; SAP is an advantage.

Responsibilities

• Food preparation & presentation to 5-star standards, noting guest preferences and dietary requirements.
• Ability to make artisan pizza daily according to guest preference and dietary needs.
• Contribute ideas and assist in roll-out of potential additional revenue streams.
• Assist Sous Chef with menu writing and trend research.
• Par stock, costing, rotation and stock take.
• Supervision, motivation, training and performance management of staff.
• Ensure operating equipment is well maintained.
• Adherence to health and safety requirements, including cleanliness and waste management.

Skills

Interpersonal skills

Communication

Ability to work under pressure

Team supervision

Education

Grade 12 or equivalent

6 months formal chef's training

Tools

MS Office

SAP

Job description

Fancourt, South Africa’s premier golfing, leisure and lifestyle destination in George, seeks a Senior Chef de Partie for the Breakfast Kitchen. You will deliver food to 5-star standards, including daily artisan pizza, while guiding the kitchen team and ensuring guest satisfaction.

With at least 3 years in a similar role within a 4*/5* environment, Grade 12 and formal chef training, you’ll contribute to menu development, stock control and strict health & safety practices.