Chef de Partie / Junior Sous Chef

Duties: Station management: Oversee and manage the assigned station, ensuring all dishes are prepared to the highest standards of quality, taste and presentation. Manage and monitor inventory levels for your station, ensuring adequate stock levels minimizing waste and ensuring proper rotation. Perform other duties as assigned by the Head Chef. Food Preparation & cooking: Execute a variety of cooking techniques and preparations according to recipes, portion control, and plating specifications. Ensure all dishes leaving your station meet our strict quality and consistency standards. Monitor food quality, freshness and presentation throughout service. Food Safety and Sanitation: Adhere to food safety and sanitation regulations, ensuring proper food handling, storage, and cleaning practices. Maintain a clean, organized, and hygienic workstation always, adhering to all food safety and sanitation regulations (HACCP principles). Requirements: Grade 12 A formal culinary qualification At least 2 3 years experience in a high end property Experience working in a fast-paced, high volume kitchen environment Excellent culinary skills with a strong understanding of various cooking methods and techniques. Strong understanding of food safety and hygiene regulations Ability to work under pressure and manage multiple tasks efficiently Strong communication skills for collaborating with other kitchen staff to ensure smooth workflow. Ability to work independently and as part of a team Attention to detail and passion for creating exceptional food

Location: Wolmaransstad, ZA

Posted Date: 7/2/2025