Chef de Partie: Ocean Cellar – O&L Leisure (Pty) Ltd

PURPOSE OF THE POSITION:

To deliver quality, presentation, and preparation of the cuisine through innovative and varied menu planning, preparation, training, and maintenance of equipment, contributing new-to-world culinary experiences in line with quality standards and procedures.s.

Key Performance Areas:

• Prepares food consistently to the level required and ensures proper cooking methods are adhered to.
• Works with the sous chef to ensure mise en place is completed for the section to the required standards within the given time.
• Assist with the quality, presentation, and preparation of the cuisine through innovative and varied menu planning.
• Gives instructions to junior staff during service and assists, if necessary, in the completion of the instructions.
• Articulate and maintain developed standards, product knowledge, and grooming.
• Manage and maintain food presentation according to the standard menu guide.
• Support the food cost target with control of wastage and productivity to ensure maximum profit.
• Adhere to HACCP regulations concerning health, safety, or other compliance requirements, as well as brand standards and HACCP policies and procedures.

QUALIFICATIONS & EXPERIENCE:

• Minimum National Trade Certificate/Diploma in Culinary Arts/Cookery.
• Minimum 4 years’ experience as a CDP in a 4- or 5-star hotel operation.
• Strong expertise in degustation menu cuisine planning and execution.
• Excellent knowledge of culinary arts and a passion for creating new and innovative dishes.
• Specialized training in a particular station (e.g., grill, sauté, sauces, fish).
• Experience managing a specific kitchen section independently.
• Computer literate.
• International experience in a Michelin-star restaurant will be an added advantage.
• HACCP trained.

Closing Date: 04 November 2025