Cape Town Region: Snr Cdp posted by Tanya Serra Food, Wine, Hospitality Recruitment

This is a multi-purpose hub, centrally located in Cape Town, for individuals and collectives working to make a difference in their communities. Access is an intentional practice, reciprocity is a way of working, and community is at the heart of everything we do. Food Preparation & Quality – Prepare, cook, and present dishes according to standard recipes. – Maintain consistent food quality, taste, and presentation. – Ensure mise en place is completed efficiently for service. – Monitor portion control and minimize food waste. – Assist with menu development and seasonal updates. Kitchen Operations – Manage and oversee a designated kitchen section. – Ensure smooth service during busy periods. – Maintain cleanliness and organization of the work area. – Ensure equipment is used correctly and report any faults. – Support stock rotation (FIFO) and inventory control. Food Safety & Compliance – Ensure full compliance with HACCP and food safety standards. – Maintain high hygiene standards in line with South African health regulations. – Monitor temperature controls and food storage procedures. – Ensure safe handling of allergens. Team Leadership – Supervise and mentor Commis Chefs and junior staff. – Assist with on-the-job training and skills development. – Support a positive team culture and discipline. – Step in for the Sous Chef when required. Stock Control – Assist with ordering and stock takes. – Monitor wastage and report variances. – Ensure proper storage and labeling of all products. Minimum Requirements – Qualifications : Professional Cookery Diploma or equivalent (advantageous); Food Safety / HACCP certification (preferred); Matric (Grade 12). – Experience : Minimum 3-5 years in a kitchen, with at least 2 years as a Chef de Partie. Experience in high-volume or professional kitchen environments is required; South African hospitality experience is preferred. Key Competencies – Strong culinary skills and attention to detail. – Leadership, team supervision, and communication skills. – Ability to work under pressure and solve problems. – Excellent time management and knowledge of food safety standards. Working Conditions – Shift work, including Saturdays. – Physically demanding environment requiring the ability to stand for long periods. – Fast-paced kitchen setting. Performance Indicators (KPIs) – Food quality, consistency, and section efficiency. – Hygiene audit results and waste management. – Stock control accuracy and team development. Advantageous Skills – Fine dining or banqueting experience. – Menu costing knowledge and basic computer literacy. – Allergen management knowledge.