Chef De Partie- Bloemfontein

In brief

**Overview** This is a summary of the Chef De Partie role at Sun International, located in Bloemfontein. The role involves supervising kitchen operations, ensuring culinary standards, managing staff, and maintaining hygiene and stock control in a hotel/restaurant kitchen environment. **What you will do** * Supervise the preparations of mise-en-place and preparations for service. * Be present in the kitchen during service to supervise and support the chefs in the creation and presentation of quality culinary dishes food against guest orders and/or function requirements. * Identify any anomalies or issues with regards the appearance/functioning of equipment and systems within the specific kitchen section. * Support and assist team of chefs in the section with troubleshooting and to provide professional standards and solutions. * Supervise health, safety, hygiene and environmental elements in the outlets. * Conduct stock control procedures and report on variances. * Identify coaching needs and facilitate on-the-job training as required. * Prepare mise-en-place, conduct checks and preparations for service in line with SOP. * Identify issues with regards own workstation appearance and functioning of equipment and systems. * Check cleanliness of own section or station. * Supervise the daily operation and preparation of food / menu items according to recipe guidelines and preparation techniques – including preparation of vegetables, sauces, salads, cold starters, and hot dishes. * Control food stock and food cost in own section. * Check food stocks - reporting on shortages, throwing out food that is close to expiry and keep the fridge areas in good order. * Supervise staff conditions of employment, e.g. attendance, absenteeism, leave, adherence to policies and procedures. * Perform on the job training and coaching to close developmental gaps and build succession for a talent pipeline within the outlet. * Manage employee relations within the department. * Staff communication and motivation. * Performance contracting, reviews and development. * Onboarding of new staff members. * Safe use and storage of operating equipment, operating expenses gas, chemicals. * Conduct food and equipment daily stock counts. * Report on variances / discrepancies and take necessary action to correct. * Monitor food costs purchases related to revenue. * Understand and conduct all tasks in line with culinary standard operating procedures. * Be aware of and comply with health, safety, hygiene and environmental regulations in the outlets. * Interact and be present on the floor during service to understand and assist clients with requests, special requirements, recommendations, concerns, resolution of complaints. * Monitor standards and staff at the buffet: guest interaction on the floor to ensures all guests are treated with courtesy and respect at all times. * Up skill staff to ensure that they are fully fluent in details of menu items, current promotions, business unit and product knowledge. * Handle and resolve any guest special requests, queries or complaints. * Prepare food items for the guest and present in line with standards. **Requirements (from the original advert)** * **Education:** * Grade 12 / Matric * 2-Year Culinary Diploma or equivalent national qualification in culinary skills at Diploma level * Membership with South African Chef’s Association and other relevant culinary accreditation * **Experience:** * 3 years culinary experience as a commis chef in a similarly graded hotel / restaurant kitchen environment * **Skills and Knowledge:** * **Core behavioural & Technical / proficiency competencies:** * **Behavioural:** * Deep customer and market understanding * Responsive to customer feedback * Demonstrate end‑to‑end ownership for resolving customer problems * Accountability * Continuous improvement * Transparency * Collaborative and a team player * Takes ownership * **Technical:** * OE usage and storage * Culinary Product Knowledge * Cooking Methodology / Knife skills * Legislation – food safety standards & regulations * Environmental and sustainability standards * Waste management * Stock control * Proficient Computer Skills **Who should apply** The ideal candidate is an experienced culinary professional with a minimum of three years as a commis chef in a hotel or restaurant setting, possessing a relevant culinary diploma and accreditation. They should be highly accountable, customer-focused, collaborative, and demonstrate ownership in problem-solving. This role requires strong technical culinary skills, knowledge of food safety and stock control, as well as the ability to supervise, coach, and manage a kitchen team while ensuring high standards of hygiene and guest satisfaction. **Deadline** Not specified **Reference** Original posting: https://www.myjobmag.co.za/job/chef-de-partie-bloemfontein-sun-international Source: myjobmag

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At a glance

• At least 3 years of experience.

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