Chef de Patrie

A Beautiful private Game Reserve in the Waterberg region, is looking for an experience CHEF DE PATRIE.

A Chef de Partie (CDP), will be responsible for managing a specific section of the kitchen (e.g., sauces, pastries, meats, or vegetables) to ensure high standards of food preparation and service.

• Section Management: Overseeing a designated workstation, ensuring it is fully stocked, organized, and clean before and during service.
• Food Preparation & Cooking: Preparing, cooking, and plating dishes within a specialty area according to established recipes and quality standards.
• Supervision & Training: Guiding and mentoring junior kitchen staff, such as Commis Chefs or Demi-Chefs de Partie.
• Inventory & Stock Control: Monitoring stock levels, ordering supplies, and managing food rotation (FIFO) to minimize waste and maintain profit margins.
• Health & Safety Compliance: Ensuring strict adherence to hygiene, sanitation, and food safety regulations (e.g., HACCP standards).
• Menu Development: Assisting the Sous Chef or Head Chef in creating new dishes, recipes, and seasonal menu items.

• Experience: Usually 2–4 years of experience in a professional, fast‑paced kitchen environment.
• Education: A high school diploma or equivalent, plus a culinary degree or professional qualification from an accredited culinary school.
• Certifications: Food safety and hygiene certifications (e.g., Level 2 or 3 Award in Food Safety) are standard.
• Technical
  
  Skills:
  
  Deep knowledge of various cooking techniques, ingredients, and professional kitchen equipment.

R7000 - R10000 live in