Lephalale: Chef de Partie posted by Bright Placements (PTY) Ltd

• Professional Cookery/Culinary Arts Certificate or Diploma.
• Food Safety / HACCP training (advantageous).

Experience

• 2–4 years in a professional kitchen.
• At least 1 year experience as a Demi Chef or CDP.
• Experience specifically in hot or cold sections (Garde Manger) is preferred.

Technical Skills

• Strong cooking skills in hot and/or cold sections.
• Knowledge of knife skills, cooking methods, and food preparation techniques.
• Ability to follow recipes and maintain consistency.
• Familiarity with kitchen equipment and safety procedures.
• Understanding of portion control, costing basics, and stock rotation.

Core Competencies

• Ability to stay calm under pressure.
• Excellent time management and organisation.
• Good communication and teamwork.
• Strong sense of responsibility and reliability.

Personal Attributes

• Detail-oriented and quality-driven.
• Passionate about food and continuous learning.
• Clean, professional, and punctual.
• Creative and proactive in problem-solving.