CDP

SUMMARY:
Job Purpose
To manage and operate an assigned section of the kitchen, ensuring the preparation and presentation of high-quality meals that meet five-star lodge standards. The Chef de Partie is responsible for maintaining food quality, consistency, hygiene, portion control, and efficient kitchen operations while contributing to an exceptional dining experience for lodge guests.

1. Duties and Responsibilities
2. Food Preparation and Production

• Prepare and cook meals according to approved menus, recipes, and lodge standards.
• Manage the assigned kitchen section, such as hot kitchen, cold kitchen, pastry, grill, or breakfast.
• Ensure that meals are prepared on time and presented to a high standard.
• Maintain consistency in taste, quality, portion sizes, and presentation.
• Prepare ingredients and mise en place before each service.
• Cater for guests with special dietary requirements, allergies, and food preferences.
• Assist with buffet preparation, fine dining, outdoor dining, and special guest events where required.

1. Kitchen Operations

• Organise daily work within the assigned section.
• Ensure that all ingredients, equipment, and utensils are ready before service.
• Coordinate with the Head Chef, Sous Chef, and other kitchen staff.
• Monitor food preparation and ensure that service runs smoothly.
• Assist with menu planning, recipe development, and daily specials.
• Support kitchen operations during busy periods and special functions.

1. Food Safety and Hygiene

• Maintain high standards of kitchen cleanliness and personal hygiene.
• Follow food safety procedures and applicable health regulations.
• Ensure that food is stored at appropriate temperatures.
• Monitor food freshness, quality, expiry dates, and stock rotation.
• Prevent cross-contamination and follow allergen-handling procedures.
• Ensure that kitchen surfaces, utensils, and equipment are cleaned and sanitised.
• Follow procedures for the safe handling and disposal of food waste.

1. Stock Control and Cost Management

• Monitor stock levels within the assigned kitchen section.
• Assist with ordering ingredients and reporting shortages.
• Reduce food wastage through proper storage, portion control, and preparation planning.
• Check the quality and quantity of delivered ingredients.
• Follow stock rotation procedures, including first-in, first-out (FIFO).
• Use ingredients responsibly to support food cost targets.
• Report damaged, spoiled, or unsuitable ingredients to the Head Chef.

1. Staff Supervision and Teamwork

• Supervise Commis Chefs, kitchen assistants, and other staff assigned to the section.
• Allocate tasks and provide guidance to junior kitchen employees.
• Ensure that kitchen staff follow recipes, hygiene standards, and operational procedures.
• Support staff training and development.
• Promote teamwork, discipline, professionalism, and effective communication.
• Assist the Sous Chef and Head Chef with kitchen administration when required.

1. Equipment and Maintenance

• Ensure that kitchen equipment and utensils are used correctly.
• Maintain cleanliness and organisation of the assigned section.
• Report faulty equipment, maintenance requirements, and safety hazards.
• Ensure that equipment is switched off, cleaned, and stored appropriately after service.
• Follow workplace health and safety procedures.

1. Five-Star Guest Experience

• Maintain consistently high standards of food quality and presentation.
• Understand the expectations of local and international guests.
• Assist with special dining arrangements, bush dinners, private dining, and lodge events.
• Communicate dietary requirements and special requests to the relevant kitchen personnel.
• Respond professionally to feedback and assist management in resolving food-related concerns.
• Maintain confidentiality and professional conduct when interacting with guests.

POSITION INFO:
Qualifications and Experience Culinary qualification or relevant professional kitchen training is advantageous. Previous experience as a Chef de Partie or in a similar kitchen position. Experience in a hotel, luxury lodge, safari lodge, or fine-dining environment is beneficial. Knowledge of food preparation, cooking techniques, and presentation. Knowledge of food safety, hygiene, and stock control. Ability to work under pressure and meet service deadlines. Good communication, organisational, and teamwork skills. Flexibility to work shifts, weekends, and public holidays.