Pongola: Chef De Partie (Cdp) posted by HotelJobs

A luxury safari lodge in Pongola, KwaZulu-Natal, is seeking a talented and dedicated CHEF DE PARTIE to join their exceptional culinary team. This is a fantastic opportunity for a skilled culinary professional with a passion for fine dining and a strong pastry background to take ownership of their section within a five-star lodge kitchen. The successful candidate will bring both technical expertise and a genuine love for the craft, contributing to an outstanding guest dining experience in a stunning bush setting. Core Criteria: Formal culinary qualification essential Proven experience in a Chef de Partie role, with strong pastry experience required Solid knowledge of classical and contemporary culinary techniques Strong understanding of five-star hygiene, food safety, and HACCP standards Excellent attention to detail in quality, taste, and presentation Ability to supervise, mentor, and develop junior kitchen staff Strong organisational and time management skills with the ability to multitask under pressure Flexible and willing to work evenings, weekends, and public holidays as required Team player with excellent communication skills across all kitchen sections Knowledge of dietary requirements, allergen management, and guest preferences Core Responsibilities: Prepare and cook dishes in the assigned section with a particular focus on pastry to the highest five-star standard Ensure consistent quality, taste, and presentation in line with lodge standards at all times Contribute to menu development and daily specials as directed by the Executive Chef Supervise; train, and mentor junior kitchen staff and interns within the section Communicate effectively with all other kitchen sections to ensure smooth and seamless service Maintain five-star standards of hygiene, safety, and sanitation in accordance with HACCP and lodge policies Ensure all food is correctly stored and handled in line with food safety regulations Monitor stock levels and report shortages to the Sous Chef or Executive Chef timeously Assist with inventory management, portion control, and the active minimisation of food wastage Ensure all equipment within the section is properly maintained and faults reported promptly Prepare all dishes with careful attention to dietary requirements and individual guest preferences Support other sections and special events, including bush dining and private guest experiences, as required Remuneration & Benefits: Salary: R15,000 per month Live-in position