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Safari JOBS is recruiting for a skilled Senior Chef de Partie to join the kitchen brigade of a world-class five-star luxury seaside property, set within a spectacular private coastal reserve in the Western Cape. This is a rare opportunity for a passionate, high-standard chef who thrives in a refined, guest-focused environment and wants to grow within a truly top-tier kitchen. This position is ideal for someone who is confident running a section, takes pride in precision and presentation, and consistently delivers excellent food with calm efficiency. You will need strong culinary ability, creativity, and the leadership to support senior kitchen team while maintaining the highest standards throughout service. This opportunity is aligned to a values-driven culture built on Care, Respect, Integrity, Growth and Inspiration, with the shared purpose of changing lives. Expat candidates with existing South African residency or valid work authorisation in place are welcome to apply. ??????? ???????????? ??? ???????????? Clear criminal record; Excellent employment track record – references will be verified; Excellent English fluency & literacy; Former culinary qualification: At least 5+ years of professional kitchen experience or relevant experience in a professional kitchen; Previous experience as a Chef de Partie, preferably in a lodge / hotel / fine dining environment; Expertise in managing a specific section with minimal supervision (Larder, Veg, Grille, Pastry, Pass); Strong knowledge off food preparation and techniques; Strong leadership, communication, problem solving skills; Ability to work independently and under pressure; Passion for cooking; Ability to work under pressure; Good teamwork and communication skills; Knowledge of food safety, hygiene and stock management; Flexibility to work shifts, weekends and holidays ??? ???????????????? ??????? ??????????: Running and overseeing a specific section in the kitchen (Larder, Veg, Grill, Pastry, Pass); Making sure all dishes are prepared to the highest standard and within the timeframes; Maintain consistency in taste, portion size and presentation; Adapt meals for special dietary requirements and guest preferences. ???? ??????????? ??? ???????: All mise-en-place must always be freshly prepared and on time; Make sure all mise-en-place is kept under optimum conditions; Cooking dishes according to menus, recipes and guest preferences; Assist in creating new recipes and menu items based on seasonal availability and what we can get from our farm and locally. ??????? ??????? ??? ??????: Enforce food and hygiene, health and safety standards in the kitchen; Do regular checks on food storage, preparation, and workstation cleanliness; Ensure proper handling and storage of ingredients; Make sure all equipment is in working order daily and report any maintenance issues. ????? ??????????: Monitor stock levels for sections and minimize food waste; Ordering, receiving, storing, and rotating kitchen supplies; Ensure efficient use of ingredients to control costs; Monthly stock takes. ???????? ??? ???????????: Work under the guidance of the senior chefs to improve skills and techniques. ?????????? ???????? ??? ?????????????: Work closely with the Sous Chef and Head Chef to ensure smooth running kitchen; Delegate tasks effectively to ensure smooth operation, especially during busy hours; Maintain discipline, professionalism, and teamwork among the kitchen staff; Train and mentor Commis Chefs, Demi Chefs, Chef de Partie. ??????? ??????: Prepare meals for special events, villas, boma’s, and private dining; Handle special dietary requests and customize dishes when needed; Interact with guests to explain dishes or, if doing private dining. ???????????? / ??????? / ???? ????? Gross salary of R17 – R19, 000.00 p/m, NEG. DOE and experience; All staff share in a central tip fund, distributed monthly; Provident fund: 10% of gross salary - Staff member: 5% allocated towards retirement savings & 5% Employer contribution; Medical: Partial company contribution of R250.00 to a medical aid of the staff members’ choice; UIF contribution; Uniform provided; Annual bonus at the discretion of the company Work/Off cycle: 8 days off per month (Can be taken all together or you may split the days) + 15 annual leave days. Working hours: Variable - usually determined by the opening times of the restaurant/dining room (within reason & according to the Basic Conditions of Employment Act). Shifts generally run as: 06h30 – 15h30 / 11h00 to close with 1 hour lunch break (last seating’s for dinner are normally between 20h30 – 21h00). 08h00 – 17h00 is normally pastry shift. Chefs generally stay on the same shift for a week before changing to the next shift. ????? ???? Most staff live in their own accommodation or share, in nearby villages / quaint towns approximately 10 minutes away - There is potential onsite accommodation at approx. cost of R3, 000.00 p/m - this will however need to be confirmed during the recruitment process. There is a more balanced lifestyle here than in the bush – most staff come in with their own transport but there is also Quantum to collect staff / joining a lift club is an option. Meals are not included but chefs on evening shift normally cook up a meal to share. ??????????? ??????? Please submit your ??-??-???? ???? ??, a recent ????-???-????????? ??????????, copies of relevant ?????????????? / certificates, and contactable references for your ???? ????? ?????, ?????????, ?? ????????? ?????????? ???????????. Written reference letters to be included if available. Application email: ??@??????????.??.?? ????? ??? ?? ??????? ????? ??????? ???? ????????? – ??? ???? ?????? ? ????????, ? ????? & ? ????????. We sincerely value every application submitted. While only shortlisted candidates who meet the role requirements will be contacted, you are most welcome to follow our advertising & social media platforms for future opportunities that may better align with your profile.
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