Senior Chef de Partie (Various Kitchens)

• The ideal candidate will have excellent interpersonal and communication skills, enjoy mentoring and developing junior chefs, work well under pressure, and take pride in consistently exceeding guest expectations.
• The position requires a minimum qualification of Grade 12 or equivalent, together with at least six months' formal chef training and a minimum of three years' experience as a Senior Chef de Partie or Chef de Partie in a recognised 4- or 5-star hotel, resort or fine dining establishment. Computer literacy in MS Office and SAP will be advantageous.
• You must be able to work in a fast-paced, highly pressurised environment, and be willing to assist with additional responsibilities and projects as required.

D uties include, but are not limited to

• Lead and manage an allocated kitchen section, ensuring smooth and efficient service.
• Prepare, cook and present food to Fancourt's 5-star standards while accommodating guest preferences and dietary requirements.
• Support the Sous Chef with menu planning, recipe development, trend research and the implementation of new menu items.
• Assist with the planning and execution of special events, functions and seasonal menus.
• Drive consistency in food quality, presentation, portion control and service standards.
• Manage stock levels, par stock, stock rotation, stock takes, ordering support and food costing to minimise waste and achieve cost targets.
• Supervise, motivate, coach and train Demi Chefs, Commis Chefs and other junior kitchen staff, contributing to their ongoing development.
• Allocate duties within the section and monitor staff performance to ensure productivity and adherence to standards.
• Act as the Sous Chef's delegate during periods of absence or when required, ensuring the section operates effectively.
• Identify opportunities to improve operational efficiency, guest satisfaction and revenue through innovative ideas and continuous improvement.
• Ensure all operating equipment is correctly used, maintained and reported for repair where necessary.
• Maintain the highest standards of food safety, hygiene, HACCP compliance, cleanliness, waste management and occupational health and safety.