A private game reserve seeks to employ a Chef de Partie to join their culinary team. The successful candidate will be responsible for supporting the kitchen management team, ensuring high standards of preparation, presentation, and flavour, while working closely with the Senior Sous Chef to deliver unforgettable dining experiences for their guests.
Responsibilities:
- Knowledgeable and ability to produce a variety of authentic and innovative cuisines
- Support the kitchen management team to ensure that the kitchen is ready for service before the beginning of each shift
- Stay up to date with changes in policies, ways of working and standards in the industry
- Responsible for ensuring all equipment, tools and machinery are properly handled and cared for
- Follow all standard operating procedures for service to guests, ensuring exceptional food quality is provided to guests at all times
- Support the kitchen management team to ensure that all kitchen records are appropriately maintained
- Ensure adherence to all relevant food safety, security and health and safety policies, processes and procedures ensuring compliance with local legislation
- Support the other kitchen sections to ensure that the work is completed in a manner that allows guests to receive the highest level of personalised service at all times
Requirements
- Diploma or other formal qualification in Culinary Arts
- Completed commercial cookery apprenticeship or equivalent
- At least 3 years’ experience in producing up-market cuisine
- Demonstrated previous experience in this position at a 5-star Lodge/Hotel
- Hold a current food handler health card or HACCP/Food Safety certificate
- Be able to speak and understand English
- Knowledge of GAAP POS and MS Excel
- Good knowledge of food costing and wastage control
- Ability to work well in a team and under high levels of pressure
- Driver’s license preferable
- Good knowledge of F&B Service
Benefits
- Live-in, excluding meals
- 3 weeks on 1 week off
- Retirement fund
- On-site clinic