Chef de Partie at FNB South Africa

Job Description

• To engage in meal production in the kitchen pertaining to a specialised area or areas of food production i.e., hot, cold, vegetables or baking

Are you someone who can:

• Prepare, cook, and present dishes within your designated section according to menu specifications and quality standards.
• Establish efficient work procedures and schedules to optimize productivity and track deliverables.
• Ensure daily cleanliness of the work environment, including kitchens and relevant equipment.
• Align to quality standards in business processes by: Complying with OSHACT regulations to ensure safe working conditions. Identifying and adhering to HACCP principles. Practicing “clean as you go” and using chemicals properly.
• Maintain a keen awareness of profit margins and minimize waste.
• Train and manage less experienced or trainee staff within your section.
• Assist the Sous Chef and senior kitchen staff in the development of new dishes and menus.
• Monitor stock levels and assist with inventory control.
• Collaborate with other sections to ensure smooth kitchen operations.

You will be an ideal candidate if you have:

• Culinary diploma or equivalent professional qualification.
• Minimum 3 years’ experience in a similar role within a high-volume or fine-dining environment.
• Strong knowledge of food safety standards, HACCP, and OSHACT compliance.
• Ability to work under pressure and meet deadlines.
• Excellent communication and leadership skills.
• Skills & Attributes: Passion for food and creativity in presentation. Strong organizational and time-management skills. Ability to train and mentor junior staff effectively. High attention to detail and commitment to quality.

End Date: May 12, 2026