Chef de Partie

• The role is responsible for overseeing daily kitchen operations in accordance with the Executive Chef's standards and resort procedures. This includes maintaining high levels of food quality, hygiene, sanitation, food cost control and equipment management. The position supervises, trains and motivates the kitchen team, coordinates with other departments, and ensures consistent service standards. The role also engages with guests, responds professionally to feedback and complaints, and works closely with the Chef and Management to maintain exceptional food quality and guest satisfaction.
• Ensure the highest standards of food quality, presentation, hygiene and sanitation are maintained at all times. Oversee mise en place, food preparation, product labeling, storage and expiry controls, while maintaining outlet food cost within budget.
• Supervise daily kitchen operations, including staff allocation, briefings, scheduling, delegation and service delivery. Train, motivate and develop team members while maintaining strong communication, teamwork and professional working relationships.
• Ensure all kitchen equipment, fixed assets and operating supplies are properly maintained, cleaned, inventoried and available at required levels. Coordinate maintenance requirements and report any faults or safety concerns immediately.
• Support functions, events and F&B activities as required, demonstrating strong product knowledge and coordination with relevant departments.
• Handle guest feedback and complaints professionally in accordance with resort service recovery procedures, and communicate feedback to the Chef and Management to continuously improve food and service quality.
• Maintain high standards of personal hygiene, grooming, telephone etiquette and professional conduct. Stay informed of resort activities, guests, arrivals, departures and daily events, while demonstrating excellent knowledge of the One&Only Resort.
• Ensure compliance with all Resort Policies & Procedures, health and safety requirements, emergency procedures and applicable South African legislation. Conduct daily service briefings and monthly communication meetings, attend required training, and perform any additional duties assigned by management.

Skills Competency Requirements

• Culinary school diploma and/or 3 years work experience
• 5 star work experience
• Knowledge of Food Safety systems HACCP
• Basic English knowledge