Chef de Partie

JOB PURPOSE

The position requires a hands-on approach to food preparation and production, effective coordination with other kitchen staff, and adherence to established recipes, portion specifications, food safety requirements, and operational procedures.

KEY RESPONSIBILITIES AND DUTIES:

Food Preparation and Production

· Prepare, cook and present food according to established recipes, menus and quality standards.

· Take responsibility for the day-to-day operation of the allocated kitchen section.

· Ensure all ingredients are correctly prepared, portioned and available for service.

· Maintain consistent food quality, taste, portion sizes and presentation.

· Ensure meals are prepared and served within required timeframes.

· Assist with menu preparation, recipe development and menu changes where required.

· Monitor food quality throughout preparation and service.

· Minimise food wastage through effective planning, preparation and portion control.

Kitchen Section Management

· Set up and organise the assigned section before service.

· Ensure all equipment, utensils and ingredients required for the section are available and ready for use.

· Maintain an organised, clean and efficient workstation throughout the shift.

· Coordinate with other kitchen sections to ensure smooth service.

· Communicate effectively with the Sous Chef and other kitchen personnel regarding requirements, shortages, delays or operational concerns.

· Ensure the section is properly cleaned and closed down at the end of each service.

Food Safety and Hygiene

· Comply with all food safety, hygiene and sanitation requirements.

· Maintain appropriate personal hygiene and ensure correct kitchen attire is worn.

· Ensure food is stored, prepared, cooked, cooled and handled in accordance with applicable food safety standards.

· Monitor and maintain correct food temperatures.

· Apply appropriate stock rotation principles, including FIFO (First In, First Out).

· Check food items for freshness, quality and expiry dates.

· Report any food safety, hygiene or contamination risks immediately to the relevant manager.

· Maintain accurate cleaning and temperature-control records where required.

Stock and Cost Control

· Monitor stock levels within the allocated section.

· Inform the Sous Chef of shortages and required replenishments.

· Assist with receiving, checking and storing food deliveries where required.

· Ensure ingredients are used efficiently and responsibly.

· Control portion sizes and minimise unnecessary waste.

· Assist with stock counts and stock-taking processes.

· Ensure food and kitchen supplies are not removed from the premises without proper authorisation.

Equipment and Kitchen Maintenance

· Operate kitchen equipment safely and correctly.

· Ensure equipment and utensils are cleaned and maintained after use.

· Report damaged, defective or unsafe equipment immediately.

· Ensure kitchen equipment is switched off and secured when not in use, in accordance with operational procedures.

· Assist with maintaining a safe and functional kitchen environment.

Teamwork and Staff Support

· Work cooperatively with all kitchen and service staff.

· Provide guidance and support to other junior kitchen staff where applicable.

· Assist in training and developing junior kitchen employees.

· Maintain professional and respectful working relationships.

· Assist other kitchen sections during busy periods when required.

· Participate in staff meetings, training and operational briefings.

Customer and Service Standards

· Ensure food leaving the kitchen meets the required quality and presentation standards.

· Respond professionally to reasonable food-related queries or special requirements.

· Escalate customer complaints or service issues to the appropriate manager.

· Maintain a professional approach during busy and high-pressure service periods.

HEALTH, SAFETY AND COMPLIANCE

The employee is responsible for:

· Complying with all company policies, procedures and workplace rules.

· Complying with Occupational Health and Safety requirements.

· Following food safety and hygiene regulations and internal standards.

· Reporting hazards, accidents, injuries and unsafe conditions immediately.

· Using personal protective equipment where required.

· Maintaining a clean, safe and hygienic working environment.

· Protecting company property, equipment, stock and confidential information.

· Complying with applicable legislation and regulatory requirements.

PERFORMANCE AREAS / KEY PERFORMANCE INDICATORS

Performance will be assessed against, inter alia:

· Quality and consistency of food preparation.

· Presentation and portion control.

· Timely preparation and service of meals.

· Compliance with food safety and hygiene standards.

· Kitchen cleanliness and workstation organisation.

· Effective stock control and minimisation of wastage.

· Correct use and care of kitchen equipment.

· Teamwork and communication.

· Adherence to recipes, menus and operational procedures.

· Customer satisfaction and service standards.

· Attendance, punctuality and reliability.

· Compliance with company policies and management instructions.

MINIMUM QUALIFICATIONS AND EXPERIENCE

Essential:

· Grade 12 / equivalent qualification.

· Relevant culinary qualification or professional cookery training.

· Previous experience working in a professional kitchen.

· Knowledge of food preparation, cooking methods and kitchen operations.

· Knowledge of food hygiene and safety requirements.

Advantageous:

· Chef de Partie or similar supervisory kitchen experience.

· Experience in a lodge, restaurant, hotel, catering environment or training facility.

· Experience working with high-volume food production.

· Food safety / HACCP training.

SKILLS AND COMPETENCIES

· Strong culinary and food preparation skills.

· Good knowledge of cooking techniques.

· Attention to detail.

· Good organisational and planning skills.

· Ability to work under pressure.

· Time management.

· Teamwork and cooperation.

· Good communication skills.

· Problem-solving ability.

· Ability to follow recipes, instructions and established procedures.

· Strong hygiene and food-safety awareness.

· Ability to supervise and guide junior kitchen staff.

· Reliability and accountability.

PERSONAL ATTRIBUTES

The successful incumbent should demonstrate:

· Professionalism.

· Integrity and honesty.

· A strong work ethic.

· Attention to detail.

· Discipline and reliability.

· A positive attitude.

· Flexibility and adaptability.

· Ability to remain calm under pressure.

· Commitment to quality and service excellence.

· Respect for colleagues, management and customers.

GENERAL

The employee may be required to perform additional duties reasonably associated with the position and the organisation's operational requirements.

The employee is expected to maintain the highest standards of professionalism, food quality, hygiene, safety and customer service at all times.

Work Location: In person