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Franschhoek: Chef de Partie | La Residence

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Job Description

The Chef de Partie (CDP) at La Residence’s Terrace Room, works alongside the Sous Chef to run the dining experience in the busy, interactive hotel kitchen that services our Villas. The CDP assists in ensuring the highest standards and consistent quality in the daily food preparation, keeping up to date with new products, recipes and preparation techniques. This is in order to ensure that La Residence’s kitchen lives up to The Royal Portfolio’s purpose which is “to give our guests a complete experience and a perfect stay” . Duties & Responsibilities: Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant. Ensure that the production, preparation and presentation of food are of the highest quality at all times. Able to estimate the daily production needs and checking the quality of raw and fresh products to ensure that standards are met. Preparing, cooking and presenting high quality dishes within the specialty section Assisting the Sous Chef in maintaining menu standards, recipes and developing dishes Preparation of mis en place and co ordination of this duty for meal periods by Commis Chefs Assisting with the management of health & safety and food hygiene practices Managing and training Commis Chefs Monitoring portion and waste control Overseeing the maintenance of kitchen Requirements & Qualifications: Must have at least 2 years’ experience as a CDP in a 5* Hotel kitchen Tertiary qualification in Culinary Arts Degree with minimum 3 years certification. A creative chef, confident to run a section: preparing, cooking and presenting high quality dishes within the specialty section Strong team player, positive attitude Ability to lead and manage junior team members Demonstrated excellent written and verbal communication skills. Ability to multitask with strong time-management High level of attention to detail Good level of numeracy Enthusiasm to develop your own skills and knowledge plus those around you Adaptability to change and willingness to embrace new ideas and processes Ability to work without close supervision Proven job reliability, diligence, dedication and attention to detail Must be flexible with working nights, weekends, and holidays Preference will be given to candidates already residing in Franschhoek/ the surrounding areas It is important that the candidate is able to work as part of a team and is a good cultural fit for The Royal Portfolio. South African citizenship is advantageous. A valid work permit is essential if you are not in possession of a South African ID document. Please note it is a condition of employment, that all staff undergo a pre-employment polygraph test.

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How to Apply

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About Catering / hospitality Jobs in Stellenbosch

The catering and hospitality industry is a dynamic sector in Stellenbosch, South Africa, with a growing demand for skilled professionals to cater to the local tourism industry. Typically, job seekers in this field can expect a competitive salary range, although it’s essential to note that salaries vary widely depending on factors such as experience, company size, and industry sector. Generally, salaries in catering and hospitality are on the lower to moderate side compared to other industries.

Common skills required for roles in the catering and hospitality industry include excellent communication and interpersonal skills, attention to detail, ability to multitask, effective time management, customer service skills, and knowledge of food safety and hygiene protocols. Typically, candidates with experience in the industry or relevant vocational training are preferred. Some common certifications, such as a Food and Beverage Management Certificate or a Hospitality Studies degree, can also be advantageous.

The catering and hospitality sector is often found in various industries, including financial services, technology industry, manufacturing sector, hotels, restaurants, and event management companies. These roles may involve working in kitchens, front-of-house staff, management positions, or specialized areas such as events or conferences.

Career development opportunities in the catering and hospitality industry are diverse and varied. With experience and additional training, professionals can move into senior roles, take on leadership positions, or specialize in specific areas of the industry. Common career progression paths include moving from entry-level to supervisory roles, progressing to management positions, or transitioning into related fields such as event planning or food production. Additionally, some professionals choose to pursue further education and training to enhance their skills and expertise.

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This information provides general career guidance. Actual salaries and requirements vary by employer.



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