SUMMARY:
Chef de Partie (5-star)
POSITION INFO:
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 Salary\/Package Salary is negotiable depending on qualifications and experience Benefits Accommodation Meals on duty
