Company Description

Nestled along the sweeping banks of the majestic Kafue River, Anantara Kafue River Tented Camp invites you to be part of an extraordinary safari destination set in one of Africa’s last truly untouched wilderness regions.

We are seeking a talented, disciplined, and passionately creative Chef de Partie to join our culinary team and help deliver exceptional dining experiences that celebrate both international flair and authentic local flavours.

Job Description

As a Chef de Partie, you will be responsible for overseeing and executing culinary operations in your designated section of the kitchen. Your role is crucial in maintaining the high standards of our establishment.

• Organise and manage your mise‑en‑place efficiently for smooth service.
• Assist in receiving, checking, and storing food supplies with correct standards and rotation (FIFO).
• Ensure all kitchen areas and equipment are kept clean, sanitised, and well‑organised.
• Monitor portion control, food waste, and cost‑efficient production.
• Prepare, cook, and present high‑quality dishes in your assigned section.
• Maintain consistency in taste, texture, and presentation according to Anantara standards.
• Assist with menu development, incorporating fresh local ingredients and seasonal inspiration.
• Ensure optimal cooking techniques and adherence to recipes and specifications.
• Work closely with Sous Chefs and the Executive Chef to support daily kitchen operations.
• Provide guidance and support to Commis Chefs and kitchen assistants.
• Communicate effectively with service staff to ensure seamless dining experiences.
• Assist in special dining setups, including bush dinners, river‑side breakfasts, and private functions.
• Uphold strict food‑safety, hygiene, and sanitation standards.
• Follow proper handling, storage, and labelling procedures for all food items.
• Comply with lodge, brand, and HACCP guidelines.
• Report any equipment issues and support preventive maintenance.

Qualifications

• Diploma in Culinary Arts from a recognised institution
• Full grade 12 certificate
• Minimum 2–3 years’ experience in a similar role within a luxury lodge, hotel, or high‑end restaurant.
• Strong cooking skills across multiple stations (grill, sauté, pantry, pastry, etc.).
• Solid understanding of culinary techniques, food safety, and kitchen operations.
• Passion for fresh, seasonal ingredients and high‑quality presentation.
• Excellent organisational skills and the ability to multitask under pressure.
• Positive attitude, teamwork spirit, and willingness to work in a remote safari environment.

• Organise and manage your mise‑en‑place efficiently for smooth service.
• Assist in receiving, checking, and storing food supplies with correct standards and rotation (FIFO).
• Ensure all kitchen areas and equipment are kept clean, sanitised, and well‑organised.
• Monitor portion control, food waste, and cost‑efficient production.
• Prepare, cook, and present high‑quality dishes in your assigned section.
• Maintain consistency in taste, texture, and presentation according to Anantara standards.
• Assist with menu development, incorporating fresh local ingredients and seasonal inspiration.
• Ensure optimal cooking techniques and adherence to recipes and specifications.
• Work closely with Sous Chefs and the Executive Chef to support daily kitchen operations.
• Provide guidance and support to Commis Chefs and kitchen assistants.
• Communicate effectively with service staff to ensure seamless dining experiences.
• Assist in special dining setups, including bush dinners, river‑side breakfasts, and private functions.
• Uphold strict food‑safety, hygiene, and sanitation standards.
• Follow proper handling, storage, and labelling procedures for all food items.
• Comply with lodge, brand, and HACCP guidelines.
• Report any equipment issues and support preventive maintenance.

• Strong cooking skills across multiple stations (grill, sauté, pantry, pastry, etc.).
• Solid understanding of culinary techniques, food safety, and kitchen operations.
• Passion for fresh, seasonal ingredients and high‑quality presentation.
• Excellent organisational skills and the ability to multitask under pressure.
• Positive attitude, teamwork spirit, and willingness to work in a remote safari environment.

• Diploma in Culinary Arts from a recognised institution
• Full grade 12 certificate