Minimum Requirements Grade 12 (Matric). Certificate or Diploma in Culinary Arts or Professional Cookery. Minimum 24 years’ experience as a Chef de Partie or Demi Chef de Partie in a hotel, lodge, resort, or fine dining restaurant. Experience in a luxury hospitality environment is advantageous. Qualifications Formal Culinary qualification from a recognised institution. Food Safety/HACCP Certification. First Aid Certification (advantageous). Technical Skills Strong knowledge of food preparation and cooking techniques. Experience working in a specific kitchen section (Hot Kitchen, Grill, Pastry, Larder, etc.). Understanding of food costing and portion control. Knowledge of stock control and inventory management. Familiarity with HACCP and food safety standards. Ability to operate commercial kitchen equipment safely and efficiently. Core Competencies Excellent culinary skills and attention to detail. Strong organisational and time management abilities. Ability to work under pressure in a fast-paced environment. Good communication and teamwork skills. Leadership ability to supervise junior staff. Problem-solving and decision-making skills. Commitment to quality and consistency. Personal Attributes Passion for cooking and culinary excellence. Professional, reliable, and hardworking. Positive attitude and willingness to learn. Calm and composed during busy service periods. Flexible and adaptable to operational requirements. Strong work ethic and commitment to continuous improvement. Key Performance Indicators (KPIs) Consistency in food quality and presentation. Timely preparation and service of dishes. Guest satisfaction and feedback. Food cost control and waste reduction. Compliance with food safety and hygiene standards. Cleanliness and organisation of the assigned section. Stock accuracy and inventory management. Performance and development of junior kitchen staff. Working Conditions Based in a hotel, lodge, resort, or restaurant kitchen. Requires standing for extended periods and working in a hot, fast-paced environment. Flexible working hours, including early mornings, evenings, weekends, and public holidays. May be required to assist with banquets, weddings, special events, and peak service periods.
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