The Chef de Partie (CDP) is responsible for supporting the Head Chef and Sous Chefs in this busy lodge kitchen, ensuring the highest standards and consistent quality in the daily preparation and delivery of food to our guests. Keeping up to date with new products, recipes and preparation techniques and trends, the CDP will be required to deliver on The Royal Portfolio's Purpose, which is "to give our guests a complete experience and a perfect stay".
Main Duties & Responsibilities
Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.
Follows instructions and recommendations from immediate superiors to complete daily tasks.
Coordinates daily tasks with the Sous Chef.
Responsible to supervise Junior Chefs or Commis Chefs.
Able to estimate the daily production needs and check the quality of raw and cooked food products to ensure that standards are met.
Ensure that the production, preparation and presentation of food are of the highest quality at all times.
Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
Full awareness of all menu items, their recipes, methods of production and presentation standards.
Follows good preservation standards for the proper handling of all food products at the right temperature.
Operate and maintain all department equipment and report and malfunctioning.
Ensure effective communication between staff by maintaining a secure and friendly working environment.
Establishing and maintaining effective inter-departmental working relationships.
Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
Personally responsible for hygiene, safety and correct use of equipment and utensils.
Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
Checks expiry dates and proper storage of food items.
Consults daily with Head Chef and Sous Chef on the daily requirements, functions and any last minute events.
Guides and trains subordinates on a daily basis to ensure high motivation and economical working environment.
Set an example to others for personal hygiene and cleanliness on and off duty.
Daily feedback collection and reporting of issues as they arise.
Assess quality control and adhere to hotels service standards.
Carry out any other duties as required by management.
Requirements, Qualifications & Expectations
At least 3 year's experience cooking in a well-established, luxury restaurant or full-service 5 star lodge.
Hotel Management Graduate or Culinary Degree with minimum 3 years certification.
Excellent English Communications (Written and Verbal).
Excellent all round experience (Pastry, Cold Kitchen, Hot Kitchen, Bakery, Butchery etc.)
Knowledge of food and beverage legislation.
Knowledge of food trends, food preferences and dietaries.
Able to work under pressure.
Good time management skills.
It is important that the candidate is able to work as part of a team and is a good cultural fit for The Royal Portfolio. South African citizenship is advantageous. A valid work permit is essential if you are not in possession of a South African ID document. It is a requirement of the Thornybush Nature Reserve is that all staff undergo a pre-employment polygraph test.
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