Franschhoek: Chef De Partie posted by HotelJobs

We are seeking a dedicated and skilled Chef de Partie to be based at our client in Franschhoek, supporting the Senior CDP and Head Chef in ensuring smooth, efficient kitchen operations. This role focuses on maintaining high food quality, presentation standards, and guest satisfaction. Responsibilities: Assist with mise-en-place preparation, including cutting meat and fish, cooking, and plating dishes under the guidance of the Sous chef or Head Chef. Monitor food quality and presentation, ensuring consistency with kitchen standards and reporting issues as needed. Assist in preparing food requisitions and coordinate inter-kitchen transfers. Follow and enforce FIFO procedures for proper food storage and rotation. Ensure proper storage of food surplus at the end of each service. Minimize kitchen waste and control food costs through portion control and spoilage reduction. Participate in monthly kitchen inventory counts and ensure accurate stock documentation. Ensure proper handling and usage of kitchen equipment, utensils, and machinery, providing guidance to junior staff when necessary. Attend meetings, training sessions, or courses to enhance culinary skills. Perform additional duties as assigned by the Sous Chef, Head Chef, or management. Requirements: Minimum 1 year of experience in a 5-star hotel or fine dining restaurant. Basic knowledge of food and beverage service standards. Matric Certificate. Relevant culinary qualification.