Chef de Partie (Fin_Chef de Partie)Dream Hotels & Resorts • ZA

Chef de Partie (Fin_Chef de Partie)

Dream Hotels & Resorts • ZA

30+ days ago

Job description

Job title : Chef de Partie (Fin_Chef de Partie)

Job Location : North West,

Deadline : December 12, 2025

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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.

Cook / Catering / Confectionery jobs

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