North West: Chef de Partie posted by Dream Resorts
Posted on 2025-09-12 00:00:00
| Employer | Dream Resorts |
|---|---|
| Category | Travel/Tourism |
| Location | North West / North West |
Job Summary
Job Description: Chef de Partie
Overview
Finfoot Lake Reserve, a proud member of the Dream Hotels & Resorts group, is seeking a talented and experienced Chef de Partie to join our team. Nestled within the Greater Pilanesberg area, Finfoot Lake Reserve offers a diverse range of activities and exceptional service to our guests. We are committed to our vision of creating extraordinary travel experiences and making a positive impact on the local community.
Responsibilities
- Station Management: Oversee a specific station in the kitchen, such as the grill, sauté, pantry, pastry, or sauces. Manage all aspects of the station, including food preparation, cooking, plating, and presentation.
- Food Preparation: Prepare and cook dishes according to established recipes, standards, and quality guidelines. Ensure all dishes leaving the station meet the required quality and presentation standards.
- Team Coordination: Work closely with the kitchen team to coordinate the preparation and cooking of dishes during service times. Communicate effectively with team members to ensure a smooth workflow and timely delivery of orders.
- Training and Supervision: Train and supervise junior kitchen staff assigned to the station. Provide guidance, instruction, and support to ensure effective performance.
- Quality Control: Maintain high standards of food quality, taste, and presentation. Conduct regular quality checks on ingredients, dishes, and final plating.
- Inventory Management: Monitor and manage inventory levels for ingredients, supplies, and equipment specific to the station. Place orders, rotate stock, and minimise food wastage.
- Adherence to Food Safety Standards: Ensure compliance with food safety and sanitation standards. Follow proper hygiene practises, food handling procedures, and kitchen safety protocols.
- Menu Development: Contribute to menu development by suggesting new dishes, creating specials, or refining existing recipes within the station’s scope.
- Problem Solving: Think quickly on your feet and resolve any issues or challenges that arise during service, such as managing unexpected rushes, adjusting recipes, or addressing kitchen equipment malfunctions.
Qualifications
- Culinary Education: Degree or certification in culinary arts.
- Health and Safety Certification: Knowledge of food safety regulations and sanitation standards – Advantage
- Creativity: Demonstrated creativity in menu development and staying updated on culinary trends.
- Communication Skills: Effective communication with kitchen staff, suppliers, and customers.
- Business Acumen: Basic understanding of budgeting, cost control, and inventory management.
- Flexibility: Ability to adapt to changing circumstances and unexpected challenges.
- Professional Certifications: Additional certifications from culinary organisations or associations.
- Proven Track Record: Successful experience in progressively responsible culinary roles.
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