Franschhoek: Chef de Partie

Duties: Prepare, cook, and present high-quality dishes within your section. Maintain hygiene, cleanliness, and safety standards in the kitchen. Assist in menu execution and daily specials. Supervise and guide junior kitchen staff in your section. Manage stock efficiently and minimize wastage. Work collaboratively to ensure smooth kitchen operations. Requirements: Diploma/Higher Certificate in Culinary Arts. 2-4 years experience as a CDP in a 5-star restaurant. Strong knowledge of kitchen hygiene, safety, and food quality standards. Proven ability in menu planning, cost control, and stock management. Experience in supervising, training and motivating kitchen staff. Flexibility to work shifts, weekends, and public holidays. Valid drivers license and own transport. Strong attention to detail. Excellent problem-solving and analytical abilities. Excellent communication and interpersonal skills. Team player. Ability to perform under pressure in a fast-paced environment. Effective planning and organising abilities. Strong pastry skills.