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The property is based in the Overberg region of the Western Cape and combines high-end accommodation with a strong emphasis on sustainability, environmental education, and community upliftment. The successful candidate will play a key role in ensuring smooth kitchen functionality, mentoring junior team members, and contributing to innovative, seasonal menu offerings aligned with a farm-to-table and locally inspired approach.Candidate Responsibilities:Oversee and run a designated kitchen section (e.g., Larder, Grill, Pastry, Veg, or Pass).Ensure all dishes are prepared to the highest standards within required timeframes.Maintain consistency in taste, portion control, and presentation.Adapt dishes to accommodate dietary requirements and guest preferences.Ensure all mise-en-place is prepared fresh, correctly stored, and ready on time.Prepare and cook dishes according to established recipes and standards.Assist in developing new menu items based on seasonal and locally sourced ingredients.Enforce food safety, hygiene, and health & safety standards at all times.Conduct regular checks on food storage, preparation areas, and cleanliness.Ensure proper handling and storage of ingredients.Monitor kitchen equipment and report maintenance requirements.Monitor stock levels within the section and minimise food waste.Assist with ordering, receiving, storing, and stock rotation.Ensure cost-effective use of ingredients.Participate in monthly stock takes.Work closely with the Sous Chef and Head Chef to ensure smooth kitchen operations.Delegate tasks effectively, particularly during busy service periods.Train, mentor, and support Commis Chefs, Demi Chefs, and junior team members.Maintain discipline, professionalism, and a strong team environment.Continuously develop personal culinary skills under the guidance of senior chefs.Prepare meals for special events, private dining, villas, and outdoor experiences.Cater to specific dietary requirements and customised guest requests.Engage with guests when required, particularly during interactive or private dining experiences.Uphold and embody core values centred around care, respect, integrity, growth, and inspiration, contributing to a positive team culture and meaningful guest experiences.Core Criteria:Formal culinary qualification with a minimum of 5 years experience in a professional kitchen.Previous experience as a Chef de Partie in a luxury lodge, hotel, or fine dining environment.Strong ability to manage a kitchen section independently.Solid knowledge of food preparation techniques, presentation, and kitchen operations.Strong leadership, communication, and organisational skills.Ability to work efficiently under pres https://www.jobplacements.com/Jobs/S/Senior-Chef-De-Partie-1272882-Job-Search-03-18-2026-04-11-19-AM.asp?sid=gumtree

22d

Job Placements

Adelaide

Seeking Employment Any Lodge - Guest House - BB etc

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Operations Manager Jan 08 - June 11 Managing of Company Bed and Breakfast Cumberland BB Transkei Umtata Food & Beverage Manager Oct 22 - Feb 23 Highgate Hotel East London Franchise Management Course Mar 23 - May 23 Mochachas Brickfield Durban General Management: Generating Revenue - Profit Controlling Expenses - Financial Statements Bookings online Room Occupancy - Ensure Targets are reached Staff Management Customer Service - 24 Clients Daily Stock Control - Stock Management - Stock Takes - Stock Recon Purchasing Stock Replenishment - Cost Control Costing-Calculating Profit Margins on Meals and Beverages Mark Up vs Gross Profit calculations. Administration Handling of Cash Banking Reconciling Credit Card Payments Statements Balancing of Books Daily Petty Cash Filing General Administration Housekeeping Room Inspections Pre Booking Room Inspections Checkout Ensure High Standards of Excellence - Bedding - Towelling etc Maintain High Standards of Hygiene - Toilets - Bath etc Pest Control entire Establishment Maintenance of Rooms and Property Staff Management Staff Appearance Personal Hygiene Staff Schedules Productivity - Cost vs Expenses HR Issues - Performance Management - Disciplinary Action Catering Supervising Meal Preparations Ensuring High Quality Drafting up Menus Arranging Meals Ensuring Cost Control on Meals Profit vs Costs Responsible for all Food and Beverage Arranging Functions Maintenance Maintain all Rooms - Upkeep and Repair Daily Maintenance Inspections and Repairs Internal and External Maintenance - Gardening I have a hands on Management approach, I work thoroughly and Cost effectively with Generating Profit for the business being the Main Priority without letting the business deteriorate. I operated a highly succesful Bed and Breakfast in the Transkei (Cumberland Bed and Breakfast) 12 Double Rooms all ensuite. Highgate Hotel Catering for 80 - 100 patrons a day. Parties & Functions in the Lapa for Large Groups Attending to Patrons Bar Events & Socials. Purchasing of Stock for the Kitchen. Food Preservation & Quality Control Food Preparation & Planning Pizza Oven Operations/Planning Mochachas Durban Attended the Practical of Franchise Management Practicals of Daily Operations System Operation Ordering Processes Customer Service Franchise Standards Service Delivery Standards/Mr D & Uber Menu Preparation Practically had to Prepare all items on the Menu I am able to generate turnover, and understand profits and margins. I also have exceptional culinary skills. Please allow me the opportunity of an Interview where I can further elaborate on my abilities and achievement. I am able to work long hours. I am also of Sober Habit and do not Consume Alcohol. I am available to start immediately. Regards Andrew Godfrey 0820862602

3mo

Hogsback

Seeking Position - Any Lodge - Guest House - BB

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3mo

Port Alfred

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Operations Manager Jan 08 - June 11 Managing of Company Bed and Breakfast Cumberland BB Transkei Umtata Food & Beverage Manager Oct 22 - Feb 23 Highgate Hotel East London Franchise Management Course Mar 23 - May 23 Mochachas Brickfield Durban General Management: Generating Revenue - Profit Controlling Expenses - Financial Statements Bookings online Room Occupancy - Ensure Targets are reached Staff Management Customer Service - 24 Clients Daily Stock Control - Stock Management - Stock Takes Stock Recon Purchasing Stock Replenishment Cost Control Costing - Calculating Profit Margins on Meals and Beverages Mark Up vs Gross Profit calculations. Administration Handling of Cash Banking Reconciling Credit Card Payments Statements Balancing of Books Daily Petty Cash Filing General Administration Housekeeping: Room Inspections Pre Booking Room Inspections Checkout Ensure High Standards of Excellence - Bedding Towelling etc Maintain High Standards of Hygiene - Toilets - Bath etc Pest Control entire Establishment Maintenance of Rooms and Property Staff Management: Staff Appearance Personal Hygiene Staff Schedules Productivity - Cost vs Expenses HR Issues - Performance Management - Disciplinary Action Catering: Supervising Meal Preparations Ensuring High Quality Drafting up Menus Arranging Meals Ensuring Cost Control on Meals Profit vs Costs Responsible for all Food and Beverage Arranging Functions Maintenance: Maintain all Rooms - Upkeep and Repair Daily Maintenance Inspections and Repairs Internal and External Maintenance - Gardening I have a hands on Management approach, I work thoroughly and Cost effectively with Generating Profit for the business being the Main Priority without letting the business deteriorate. I operated a highly succesful Bed and Breakfast in the Transkei (Cumberland Bed and Breakfast) 12 Double Rooms all ensuite. Highgate Hotel Catering for 80 - 100 patrons a day Parties & Functions in the Lapa for Large Groups Attending to Patrons Bar Events & Socials Purchasing of Stock for the Kitchen Food Preservation & Quality Control Food Preparation & Planning Pizza Oven Operations/Planning Mochachas Durban Attended the Practical of Franchise Management Practicals of Daily Operations System Operation Ordering Processes Customer Service Franchise Standards Service Delivery Standards/Mr D & Uber Menu Preparation Practically had to Prepare all items on the Menu I am able to generate turnover, and understand profits and margins. I also have exceptional culinary skills. Please allow me the opportunity of an Interview where I can further elaborate on my abilities and achievement. I am able to work long hours. I am also of Sober Habit and do not Consume Alcohol. I am available to start immediately. Regards Andrew Godfrey 0820862602

3mo

Other Eastern Cape