Chef De Partie

Position: Chef de Partie

Department: Narina Kitchen

Reports to: Executive Chef or Head Chef

We are part of the MORE Collection - a family-owned portfolio of luxury safari lodges and boutique properties, united by our purpose: Great People, Strong Connections.

At MORE, we believe we are stronger together. We look, listen and make it better, and we take pride in what we do. Our teams create meaningful experiences that enrich lives-through genuine care, collaboration, and a shared commitment to excellence.

KEY FOCUS AREAS

Scope of Work

• Supervising and training of the kitchen staff in line with the property food directive, ensuring food preparation to the highest standard.
• Assist in effective Kitchen Administration as directed to minimize shortages and wastage and effective stock control.
• Assist in performing effective asset management as directed to ensure that all company assets are maintained in the best possible condition.
• To ensure that the section cleanliness and hygiene is of the highest standard.
• Maintain fridges and stores to ensure they are clean and stocked at the correct levels.
• Assist in maintaining constant communication between the Kitchen, Management and Front of House staff.
• Check that meals and functions are set up to standards.
• Staff food control: cost, quality, and quantity.
• Attend meetings when required.

Food & Menu Preparation

• Assist the Executive Chef/Head Chef/Sous Chef in the following tasks:
• Implement menus throughout the different outlets and properties.
• Quality check taste and presentation of dishes to ensure the excellent standard of the food.
• Ensure that portion size and plating of food are controlled to avoid wastage and maintain a high standard.
• Ensure that all food is being prepared to the highest standards.
• Ensure efficient work with the focus on completing the task within the time available and to the standard set.

REQUIREMENTS, QUALIFICATIONS AND SKILLS

• Sound knowledge of food preparation and Kitchen hygiene.
• Sound knowledge and understanding of all dietary and religious requirements.
• Good knowledge and understanding of stock procedures and control.
• Good knowledge of product and supply.
• Basic knowledge of planning, budgeting, and departmental administration.
• Basic knowledge of creating, implementing, and maintaining written control documents and training manuals.

MAXIMISING YOUR IMPACT

• Demonstrate respect, care and consideration for others, embracing the spirit of Ubuntu and contributing positively to the team.
• Communicate openly, honestly and professionally, and be willing to both give and receive constructive feedback.
• Take ownership of your responsibilities, honour your commitments and see challenges through to resolution.
• Arrive prepared, organised and focused, consistently delivering work to a high standard with accuracy and attention to detail.
• Look, listen and take action by identifying opportunities to improve experiences, processes and outcomes.
• Proactively support colleagues and step in where help is needed to contribute to collective success.
• Remain adaptable, resilient and solution-oriented, embracing learning and new ways of doing things.
• Live the MORE brand by creating meaningful experiences for guests, colleagues and communities through professionalism, integrity and care.