Lephalale: Chef de Partie

Qualifications Professional Cookery/Culinary Arts Certificate or Diploma. Food Safety / HACCP training (advantageous). Experience 24 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.