Senior CDP

A private nature reserve in Gansbaai is seeking an experienced Senior Chef de Partie to manage a specific kitchen section while supporting the Sous Chefs and Head Chefs in delivering exceptional dining experiences. The role requires creativity, leadership, and strong culinary skills to maintain high standards across all kitchen operations.

Key Responsibilities:

Section Management:

• Oversee and manage a specific kitchen section (Larder, Veg, Grill, Pastry, Pass).

• Ensure all dishes are prepared to the highest standard, consistently and within the set time frames.

• Maintain consistency in taste, portion size, and presentation.

• Adapt meals for special dietary requirements and guest preferences.

Food Preparation and Cooking:

• Prepare all mise-en-place freshly and on time.

• Maintain mise-en-place under optimum conditions.

• Cook dishes according to menus, recipes, and guest preferences.

• Assist in creating new recipes and menu items using seasonal and local ingredients.

Kitchen Hygiene and Safety:

• Enforce food hygiene, health, and safety standards in the kitchen.

• Conduct regular checks on food storage, preparation, and workstation cleanliness.

• Ensure proper handling and storage of ingredients.

• Check equipment daily and report maintenance issues promptly.

Stock Management:

• Monitor stock levels and minimise food waste.

• Order, receive, store, and rotate kitchen supplies.

• Ensure efficient use of ingredients to control costs.

• Conduct monthly stock takes.

Learning and Development:

• Work under the guidance of senior chefs to improve skills and techniques.

Leadership, Teamwork, and Communication:

• Collaborate closely with the Sous Chef and Head Chef to ensure smooth kitchen operations.

• Delegate tasks effectively during busy periods.

• Maintain discipline, professionalism, and teamwork among kitchen staff.

• Train and mentor Commis Chefs, Demi Chefs, and other Chef de Partie staff.

Villas and Special Events:

• Prepare meals for villas, bomas, private dining, and special events.

• Handle special dietary requests and customise dishes as required.

• Interact with guests when required to explain dishes.

Support the Lodge Culture (CRIGI):

• CARE | RESPECT | INTEGRITY | GROWTH | INSPIRATION | WE CHANGE LIVES

Requirements:

• Culinary qualification with at least 5+ years’ professional kitchen experience.

• Previous experience as a Chef de Partie, preferably in a lodge, hotel, or fine dining environment.

• Expertise in managing a kitchen section independently.

• Strong knowledge of food preparation, cooking techniques, and kitchen operations.

• Excellent leadership, communication, and problem-solving skills.

• Ability to work independently and under pressure.

• Strong teamwork and interpersonal skills.

• Knowledge of food safety, hygiene, and stock management.

• Flexibility to work shifts, weekends, and holidays.

• Passion for cooking and delivering exceptional guest experiences.

This is an excellent opportunity for a skilled culinary professional to join a prestigious lodge environment and contribute to exceptional dining experiences for guests.