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Job Summary
Key Responsibilities SENIOR CHEF DE PARTIE Section Management & Food Preparation * Take full operational ownership of an assigned kitchen section and running of the pass (hot kitchen, cold kitchen) * Prepare daily mise-en-place (organizing and prepping ingredients) and execute dishes according to exact lodge recipes and high plating standards. * Cater to diverse guest needs, including dietary requirements, special requests, boma/bush dinners, high tea, breakfast, and lunch. * Maintain consistency in flavor, presentation, portion control, and food quality during high-pressure service periods. Leadership & Training * Supervise, guide, and mentor junior kitchen staff, including Commis chefs and kitchen porters. * Assist in maintaining a positive, disciplined, and cohesive kitchen brigade. * Monitor food stock levels, handle rotation using FIFO (First In, First Out) principles, and track inventory. * Control food waste and assist the senior culinary team with cost-effective ordering. * Enforce strict health, safety, HACCP, and kitchen hygiene standards at all times. * Inspect and maintain kitchen equipment, reporting maintenance or repair needs promptly. Requirements & Qualifications Education: Recognized professional culinary qualification or formal apprenticeship preferred. Experience: 3 to 5 years of professional kitchen experience, with proven skills as a Chef de Partie or Senior Chef de Partie (ideally across hot, cold, and pastry). Skills: Strong organizational skills, ability to work independently, calmness under pressure, and basic leadership abilities. Documentation: Valid South African ID or legal work authorization, plus contactable references. Additional: A valid driver's license and car
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