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Job Summary
Luxury Boutique Hotel in the Franschhoek area has a vacancy for a Chef de Partie. Previous Experience in a fine dining/ luxury hotel property kitchen preferred. In this role, you will support the Senior CDP and Head Chef in ensuring the smooth and efficient operation of dedicated kitchen sections. You will maintain exceptional food quality and ensure guest satisfaction through the precise preparation and presentation of outstanding dishes. Duties & Responsibilities Section Management: Execute all mise en place, preparation, cutting of meat/fish, cooking, and arranging of food as instructed by senior kitchen leadership. Team Coordination: Co-ordinate activities of Commis Chefs, Cooks, and apprentices to ensure an efficient, smooth, and cohesive food service. Quality Control: Monitor food quality and presentation to guarantee consistency with established standards, proactively escalating any issues to the Head Chef. Operations Support: Assist the Chef in monitoring staff timing, grooming, and personal cleanliness standards. Inventory & Requisitions: Assist in preparing food requisitions, coordinating inter-kitchen transfers, and participating in monthly inventory counts with accurate documentation. Cost Efficiency: Actively control costs by minimizing spoilage and waste while strictly exercising portion control. Equipment Care: Ensure the proper handling, safety, and usage of kitchen equipment, utensils, and machinery, providing training to junior staff when necessary. Experience & Skills Required Experience: Minimum of 2 years of experience within a 5-star hotel and/or a fine dining restaurant environment. Culinary Execution: Proven ability to follow complex recipes and replicate specific food presentations exactly as instructed. Hygiene Standards: Deep understanding of kitchen cleanliness, ensuring all sections are strictly maintained up to HACCP standards. Quality Focus: A sharp eye for ensuring the highest quality of food and fresh produce. Soft Skills: Strong organizational, time management, and communication skills. Commercial Awareness: Clear awareness of cost-control practices and food waste reduction. Education & Requirements Matric Certificate (or equivalent high school qualification). A Diploma in Professional Cookery is highly advantageous.
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