Zmo 19800 -Chef De Partie (5-Star)

JVR Software; Hoedspruit; Presencial; ZAR 180.000 - 260.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Accommodation

Meals on duty

Descripción de la vacante

HotelJobs is seeking a Chef de Partie to join a luxury safari lodge kitchen team in Limpopo. You will lead a section, ensure high standards, and mentor junior staff while upholding hygiene and safety across all services.

The role requires a culinary qualification and at least 3 years of professional kitchen experience, with flexibility to work weekends and holidays in a high-end lodge environment.

Formación

• Food hygiene and kitchen organization knowledge.
• Ability to run a section and maintain consistent standards.
• Strong communication and teamwork skills.

Responsabilidades

• Run your section during preparation and service, ensuring dishes meet recipes and are sent out on time.
• Maintain consistent food quality, portion control, plating and presentation across services.
• Prepare mise en place to required standard before service.
• Support menu planning, seasonal updates and daily specials.
• Accommodate dietary requirements and special occasions for guests.
• Train and supervise junior kitchen staff on your section.
• Ensure proper stock handling, rotation and wastage control.

Conocimientos

Food safety

Kitchen organization

Teamwork

Cooking & plating

Knife skills

Stock control

Educación

Culinary qualification

Descripción del empleo

Employer HotelJobs Location Limpopo Job type Other IT/Computer Salary Not specified Posted 30 Oct 2026

Employer Description

High-end luxury Game Lodge in Limpopo

Job Description

Our client is seeking a Chef de Partie to join the culinary team at an award-winning luxury safari lodge in a private game reserve. You will work closely with the Senior Sous Chefs, taking ownership of your section during preparation and service. This is a hands-on role for someone who is confident in the kitchen, takes pride in their plating and keeps their station calm, clean and organized. You will also guide and support junior team members.

Key Responsibilities

• Run your section during preparation and service, ensuring dishes are prepared to recipe and sent out on time
• Maintain consistent food quality, portion control, plating and presentation across all services
• Prepare mise en place to the required standard before every service
• Support menu preparation, seasonal menu updates and daily specials
• Accommodate guest-specific requests, including dietary requirements and special occasions
• Train; coach and supervise Commis chefs and junior kitchen staff on your section
• Ensure ingredients are used responsibly, stored correctly, labelled and rotated according to stock control procedures
• Assist with stock takes, ordering and wastage control, and report any shortages or variances
• Uphold all hygiene, health, food safety and sanitation requirements at all times
• Keep your section, equipment and workstation clean, organized and ready for service
• Report maintenance issues, equipment faults and safety risks promptlyCommunicate clearly with the Senior Sous Chef and with Front of House to support a seamless guest experience
• Step up to cover for the Senior Sous Chef or Sous Chef when required
• Maintain a professional appearance and conduct at all times

Qualifications

• Culinary Qualification
• Minimum 3 years professional kitchen experience
• At least 2 years as a Chef de Partie, or 3 years as a Demi Chef de Partie with proven readiness to step up
• Experience in a lodge, hotel, restaurant or luxury hospitality environment
• Experience supervising or training Commis and junior staff
• 5-Star Luxury lodge or fine dining experience
• Valid drivers license (advantageous)
• Willingness to work flexible hours, including weekends, public holidays and split shifts

Skills

• Strong food safety, hygiene and kitchen organization knowledge
• Proven ability to run a section and maintain consistent standards
• Good communication and teamwork skills
• Strong; refined cooking and plating skills across multiple sections (hot, cold, pastry or butchery, depending on the section)
• Sound knowledge of knife skills, sauces, stocks, and classical and modern techniques
• Good understanding of stock control, rotation, ordering and wastage control

Benefits

• Accommodation
• Meals on duty