Chef De Partie

Minimum Qualifications Certificate or Diploma in Culinary Arts, Professional Cookery, or Hospitality. Food Safety and Hygiene Certification (HACCP knowledge preferred). Experience Minimum of 35 years' experience in a professional kitchen. Previous experience as a Chef de Partie or experienced Demi Chef de Partie preferred. Experience in luxury lodges, hotels, restaurants, or fine dining establishments is advantageous. Experience working in high-volume or multi-outlet kitchens is beneficial. Knowledge Food preparation and cooking techniques. Kitchen operations and workflow. Food safety, hygiene, and sanitation regulations. HACCP principles. Stock control and inventory management. Portion control and food costing. Menu preparation and presentation standards. Skills & Competencies Strong culinary and food presentation skills. Excellent organisational and time management abilities. Ability to work efficiently under pressure. Strong attention to detail. Good communication and teamwork skill...