Chef De Partie

MORE Family Collection

Mpumalanga, south-africa

ROLE PURPOSE To support the delivery of exceptional culinary experiences by preparing and presenting high-quality food to the highest standards of quality, hygiene, and consistency. The Chef de Partie is responsible for managing an assigned kitchen section, supervising and developing kitchen team members, maintaining effective stock and cost control, and ensuring efficient kitchen operations that contribute to outstanding guest satisfaction and uphold the values and standards of the MORE brand. KEY FOCUS AREAS Scope of work Supervising and training of the kitchen staff in line with the property food directive, ensuring food preparation to the highest standard. Assist in effective Kitchen Administration as directed to minimize shortages and wastage and effective stock control. Assist in performing effective asset management as directed to ensure that all company assets are maintained in the best possible condition. To ensure that the section cleanliness and hygiene is of the highest standard. Maintain fridges and stores to ensure they are clean and stocked at the correct levels. Assist in maintaining constant communication between the Kitchen, Management and Front of House staff. Check that meals and functions are set up to standards. Staff food control: cost, quality, and quantity. Attend meetings when required. Food and Menu Preparation Assist the Executive Chef/Head Chef/Sous Chef in the following tasks: Implement menus throughout the different outlets and properties. Quality check taste and presentation of dishes to ensure the excellent standard of the food. Ensure that portion size and plating of food are controlled to avoid wastage and maintain a high standard. Ensure that all food is being prepared to the highest standards. Ensure efficient work with the focus on completing the task within the time available and to the standard set. REQUIREMENTS, QUALIFICATIONS & SKILLS Sound knowledge of food preparation and Kitchen hygiene. Sound knowledge and understanding of all dietary and religious requirements. Experience working in a high end Lodge or Hotel ( Advantageous ) Good knowledge and understanding of stock procedures and control. Good knowledge of product and supply. Basic knowledge of planning, budgeting, and departmental administration. MAXIMISING YOUR IMPACT Demonstrate respect, care and consideration for others, embracing the spirit of Ubuntu and contributing positively to the team. Communicate openly, honestly and professionally, and be willing to both give and receive constructive feedback. Take ownership of your responsibilities, honour your commitments and see challenges through to resolution. Arrive prepared, organised and focused, consistently delivering work to a high standard with accuracy and attention to detail. Look, listen and take action by identifying opportunities to improve experiences, processes and outcomes. Proactively support colleagues and step in where help is needed to contribute to collective success. Remain adaptable, resilient and solution-oriented, embracing learning and new ways of doing things. Live the MORE brand by creating meaningful experiences for guests, colleagues and communities through professionalism, integrity and care.

a day ago

Chef De Partie -cpt

MORE Family Collection

Western Cape, south-africa

full-time

KEY FOCUS AREAS Scope of Work Supervising and training of the kitchen staff in line with the property food directive, ensuring food preparation to the highest standard. Assist in effective Kitchen Administration as directed to minimize shortages and wastage and effective stock control. Assist in performing effective asset management as directed to ensure that all company assets are maintained in the best possible condition. To ensure that the section cleanliness and hygiene is of the highest standard. Maintain fridges and stores to ensure they are clean and stocked at the correct levels. Assist in maintaining constant communication between the Kitchen, Management and Front of House staff. Check that meals and functions are set up to standards. Staff food control: cost, quality, and quantity. Attend meetings when required. Food & Menu Preparation Assist the Executive Chef/Head Chef/Sous Chef in the following tasks: Implement menus throughout the different outlets and properties. Quality check taste and presentation of dishes to ensure the excellent standard of the food. Ensure that portion size and plating of food are controlled to avoid wastage and maintain a high standard. Ensure that all food is being prepared to the highest standards. Ensure efficient work with the focus on completing the task within the time available and to the standard set. REQUIREMENTS, QUALIFICATIONS & SKILLS Sound knowledge of food preparation and Kitchen hygiene. Minimum 3 years' relevant experience in a professional kitchen Relevant culinary qualification. Experience working in a high-volume kitchen. Sound knowledge and understanding of all dietary and religious requirements. Good knowledge and understanding of stock procedures and control. Good knowledge of product and supply. Basic knowledge of planning, budgeting, and departmental administration. Basic knowledge of creating, implementing, and maintaining written control documents and training manuals.

a day ago

Resident Chef

Scorpex Recruitment

Gauteng, south-africa

full-time

Salary: R17,000 Required Skills Indian and Pakistan cooking techniques and flavour profiles Must work well with others Must conduct themselves with professionalism Job Description Own Transport Formal Chef Training and qualification Some knowledge of Pakistan or Indian cuisine 2-3 years’ experience either in a formal kitchen or similar role Role will be based in Midrand area The role is to prepare breakfast, lunch, dinner and snacks to the requirements set out by the supporting head chef and preference of the household. The resident chef will also cater for occasional events should the resident be hosting at any given time. Ideally the Chef should have some background knowledge of Indian and Pakistan cooking techniques and flavour profiles. We are looking for a skilled talented Chef that works well with others, professional and has experience as a private Chef.

2 days ago

Senior Sous Chef

Phoenix Recruitment

Eastern Cape, south-africa

full-time

5* Safari Lodge in Paterson, Eastern Cape, is looking for an experienced and hands-on Senior Sous Chef to join their kitchen team. Reporting to the Head Chef, the successful candidate will lead daily kitchen operations, develop the kitchen brigade and maintain exceptional food quality, presentation and personalised guest dining experiences. Duties: Run daily kitchen shifts and conduct pre-shift briefings with front-of-house and back-of-house teams. Engage with guests regarding menu requests, dietary requirements and special occasions, communicating arrangements promptly to the lodge team. Ensure all food meets the lodge's quality, presentation and service standards. Enforce standardised recipes, portion controls and plating specifications across the kitchen brigade. Maintain organised cyclical menus, recipes and kitchen documentation. Ensure kitchen records and administrative duties are completed accurately and on time. Enforce food safety, hygiene, security and health and safety requirements. Supervise, motivate and manage kitchen staff during preparation and service. Assist with stock control, ordering, food costing and wastage management. Support all kitchen sections to ensure seamless service delivery. Train, mentor and develop junior chefs to maintain consistency and high performance. Keep up to date with industry standards, policies and best practices. Requirements: A diploma or other formal qualification in Culinary Arts. Minimum 5 years' experience in a senior culinary role within a 5-star lodge or hospitality environment. Proven leadership experience managing kitchen brigades. Excellent spoken and written English. Working knowledge of GAAP POS and Microsoft Office. Strong understanding of food costing, stock control and wastage management. Sound knowledge of Food & Beverage service principles. Strong leadership skills and the ability to perform under pressure. Professional conduct and reliable, responsible personal habits. A valid driver's licence. Closing Date: 30 Nov 2026

2 days ago

Food And Beverage Manager (franschhoek)

Pick Me Recruitment

Western Cape, south-africa

full-time

Our client, a distinguished boutique property in Franschhoek, is seeking to employ an experienced Food and Beverage Manager to lead and manage the F&B Operations of this premium property. The Role Oversee the daily operations, service standards and staff performance to deliver exceptional, high-end dining experiences. This person will ensure that all service requirements are met with conferences, group bookings, picnics, private catering and braai's whether these take place on or off the property. Works very closely with the Head Chef to ensure the quality of food served in all areas to all guests. Key Responsibilities Review guest preferences on Protel per booking to ensure that the adequate and timely planning is done for all upcoming guest stays with dietary and or special meal requirements to deliver on intuitive service. Ensure that opening and closing procedures are followed precisely, and daily shift procedures are completed. Prepare and supervise the mise-en-place for each meal period including preparations for room service orders. Manage table allocations and booking times efficiently, ensuring guest satisfaction and equitable distribution between wait staff. Ensure all guest orders are taken per SOPs, promoting menu items and responding positively to non-menu requests. Implement and monitor systems and processes that ensure exceptional guest experience in terms of food quality, taste, safety, and nutrition. Coordinate with procurement to ensure that the beverage list is always up to date and correct pricing on menus and POS system. Ensure all set-ups for conferences, group bookings, picnic's, braais and any other special arrangements are completed timeously and according to standard. Do post venue checks to report any damages and ensure venue/s are turned around to their standard layout. Lead pre- and post-service briefings with special attention paid to planning for larger events, group bookings and conference groups. Ensure consistent menu training including allergens and dietary requirements in coordination with the Head Chef. Continuously assess and support staff development, identifying areas for improvement and training. Together with Human Resources, conduct disciplinary discussions with underperforming Restaurant team members where retraining and coaching have failed to bring about the desired results Weekly meetings with Hotel Manager to discuss any disciplinary issues, flow of service or other guest related suggestions. Taking charge of stock count procedures and ensuring this is submitted to the stores department before or on deadline. Monitor staff punctuality and absenteeism and keep PRP/ ESS systems up to date. Ensure shifts are adequately staffed, facilitating shift scheduling when necessary. Handle telephone & email reservations and inquiries. Assist in brainstorming new ideas, concepts, and themes for seasonal menus, events, and special occasions. Work closely with the kitchen team to assist in the costing of new dishes and menu items, ensuring they are both feasible and profitable. Do pre- and post-inspections of all conference venues, private dinners, braais and picnic set-ups. Experience & Skill Previous experience in a similar role within a fine dining or 5-star Hotel restaurant or hospitality environment. Excellent knowledge of food and beverage service standards. Proficiency in using restaurant POS systems. Inherent Requirements Qualification or Diploma in Hospitality Management or Culinary Arts Wine certificate course would be beneficial Valid Driver's Licence Preference will be given to candidates from Franschhoek and neighbouring areas

3 days ago

Hotel Kitchen Senior Sous Chef: Heritage Wine Farm (stellenbosch)

Pick Me Recruitment

Western Cape, south-africa

full-time

Our client, is one of South Africa's oldest working farms, strategically located in the heart of Stellenbosch Winelands. We have an opportunity for an experienced Senior Sous Chef to join our client's culinary team. Position Scope To support the Executive Chef and Head Chef in leading the Hotel Kitchen, ensuring exceptional food and guest experiences, efficient operations, strong cost control, and compliance with our Client's quality, sustainability, and service standards. Core Responsibilities Support the Executive Chef and Head Chef in delivering exceptional culinary experiences and consistently high standards of food quality, presentation, and service. Assist with the development and execution of innovative, seasonal, sustainable, and locally sourced menus aligned with our Client's culinary philosophy Lead, coach, mentor, and develop the kitchen team through hands-on leadership, practical training, daily briefings, skills assessments, and regular feedback Foster a positive, inclusive, accountable, and high-performance team culture aligned with our Client's values Support recruitment, onboarding, performance management, career development, and succession planning Manage daily kitchen operations effectively, including planning, scheduling, task allocation, resource management, and service execution Maintain kitchen equipment, facilities, operational checklists, cleaning schedules, and food safety records to ensure consistent standards Drive continuous improvement in kitchen efficiency, productivity, quality, service delivery, and team performance Support financial management through effective control of food costs, labour costs, stock, procurement, wastage, and operating expenses Identify opportunities to improve efficiency, optimise resources, reduce costs, and support departmental profitability Champion our Client's sustainability commitments through responsible sourcing, waste reduction, energy conservation, ethical food practices, and collaboration with local producers Ensure compliance with food safety, hygiene, health and safety, and legislative requirements, maintaining audit-ready standards at all times Promote a strong safety culture and ensure all team members understand and follow established procedures Build effective relationships with Hotel Operations, HR, Finance, Procurement, Sustainability, Maintenance, suppliers, and other stakeholders Promote our Client's values, culture, sustainability commitments, and service standards through professional conduct and decision-making Knowledge, Skill, Qualifications Remain actively involved in the kitchen, leading from the front and setting standards through cooking, coaching, mentoring, and supporting the team during service. Minimum 5 years' relevant kitchen experience, preferably in a high-end hospitality environment Relevant Culinary Arts, Professional Cookery, Chef, or Hospitality Management qualification desirable Proven experience in leading, managing, coaching, and developing kitchen teams Excellent knowledge of culinary techniques, food preparation, presentation, and kitchen operations Strong product knowledge with a passion for maintaining high culinary standards and exceeding guest expectations Strong financial, organisational, administrative, and time management skills. Hands-on leadership style with excellent communication and interpersonal skills Able to work effectively under pressure and adapt to changing operational demands Flexible and able to work across all kitchen sections when required Positive, proactive, professional, and service-oriented approach Environmentally responsible with an interest in sustainability and continuous learning

3 days ago

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