Sandton: Chef De Partie – Sandton posted by HotelJobs

About the Role

We are seeking an experienced and skilled Chef de Partie to join our upmarket Full-service hotel in Sandton. As a key member of our kitchen team, you will be responsible for overseeing specialized sections of the kitchen and ensuring that food is prepared to the highest quality standards. You will work closely with our culinary team to deliver exceptional service to our guests.

Key Responsibilities

• Kitchen Operations & Food Production: Prepare; cook, and serve food to the highest quality and agreed brand standards. Maintain a high standard of work and consistency in food presentation.
• Financial & Inventory Control: Implement cost-containment measures to limit wastage. Order and requisition correct quantities of supplies. Participate in all relevant stock takes and contribute to achieving food cost objectives.
• Compliance, Health & Safety: Adhere to Food Health & Safety audits, Disaster Management, and general H&S requirements. Ensure correct usage and storage of chemicals. Enforce security and safety protocols in both the kitchen and front-of-house preparation areas.
• Human Resources & Training: Supervise; motivate, and guide the Commis Chef and other direct reports. Participate in recruitment and facilitate onboarding for new staff. Issue verbal or written warnings in the event of company policy violations. Conduct annual performance assessments and lead operational training sessions.
• Service Excellence & Innovation: Ensure a pleasant and memorable experience for customers, monitoring “Rate Us” feedback surveys. Contribute innovative ideas to improve food operations and brand standards. Keep up to date with changing guest needs and industry trends.

Requirements

• Education: Grade 12 Certificate National Certificate (Vocational) in Hospitality (NQF 4) or CATHSSETA Professional Cookery (NQF 4). Recognized culinary qualification.
• Skills: Communication, clerical ability, time management, and creative thinking.
• Attributes: Collaborative, customer-oriented, adaptable, and highly accountable.

Qualifications

Recognized culinary qualification.

Salary & Benefits

Not specified.

Technical & Behavioural Competencies

Knowledge: Food and Beverage operations, OHS, Food Safety, and equipment care. Skills: Communication, clerical ability, time management, and creative thinking. Attributes: Collaborative, customer-oriented, adaptable, and highly accountable.

Physical Requirements

Ability to stand for long periods, perform repetitive movements, and manage fatigue associated with shift work.

Minimum Requirements

Minimum of 3 years culinary experience in a formally brigaded kitchen