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

PURPOSE OF THE POSITION:

To support the daily operation in the assigned kitchen station of assignment under the supervision of the Chef de Partie to meet the expected food quality standard and deliver a consistent culinary experience..

Key Performance Areas:

• Coordinate with the Chef de Partie to organize mise-en-place production and service in the section
• Ensure that all plating guides are followed according to the set dish description, cooking method, and presentation image
• Checks station upon arrival to determine status of outstanding safety or equipment issues
• Prepare fresh ingredients for cooking, according to recipes, quality standards, presentation standards, and the food preparation checklist as designated by the Sous Chef or Chef de Partie
• Test foods to ensure proper preparation and temperature to deliver products of the highest quality in terms of freshness, taste, and consistency
• Assist with the quality, presentation, and preparation through innovative and varied menu planning
• Ensure proper food rotation—first in, first out
• Store ingredients in dedicated containers, making sure that they are best preserved and labelled according to standard
• Maintain daily ingredient par levels before each shift to assure correct amounts are stocked up to avoid running out of stock during service periods
• Contribute to controlling costs, improving gross profit margins, and other departmental and financial targets
• Perform regular inspection of food preparation and presentation to maintain the required standards

QUALIFICATIONS & EXPERIENCE:

• Min Grade 12 plus Higher Certificate
• Minimum 2 years’ experience as a CDP in a 4- or 5-star hotel operation
• Proficient in various cooking techniques and methods, including grilling, sautéing, braising, and baking
• Experience working independently in specific kitchen section (hot or cold)
• HACCP trained

Closing Date: 04 November 2025