Zmo 19800 -Chef De Partie (5-Star)

HotelJobs; Hoedspruit; On-site; ZAR 280,000 - 360,000; Full time

Benefits offered by this job

Accommodation

Meals on duty

Job summary

HotelJobs is seeking a Chef de Partie to join the culinary team at a luxury safari lodge in Limpopo. You will work with Senior Sous Chefs, own your section during prep and service, and mentor junior kitchen staff. This hands-on role rewards attention to plating, stock control and high hygiene standards, with accommodation and meals on duty provided.

Flexibility for weekends is required. Prior 5-star lodge or fine-dining experience is preferred.

Qualifications

• 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 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.
• Willingness to work flexible hours, including weekends and holidays.

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 services.
• Prepare mise en place to the required standard before every service.
• Support menu preparation, seasonal updates and daily specials.
• Train, coach and supervise Commis and junior kitchen staff on your section.
• Uphold hygiene, health, food safety and sanitation requirements at all times.
• Keep your section, equipment and workstation clean and organized for service.

Skills

Food safety

Kitchen organization

Plating & presentation

Communication

Teamwork

Education

Culinary Qualification

Job description

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 promptly
• Communicate 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 driver’s 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