Company Description

Refreshingly understated, contemporary and simple. Whether you want a leisurely family break or romantic escape, AVANI hotels and resorts provide the right space for relaxed and inspired comfort. Discerning service, relaxed dining and engaging recreation facilities for all guests are a given.

Job Description

Responsibilities:

Oversee and manage the preparation of all culinary dishes within your assigned section of the kitchen

Ensure the highest standards of food quality, presentation, and taste are consistently met

Collaborate with the Sous Chef and Head Chef to develop and implement new menu items

Maintain strict adherence to food safety and hygiene regulations

Train and supervise junior kitchen staff within your section

Manage inventory and stock levels for your section, minimising waste and controlling costs

Assist in the creation and standardisation of recipes

Ensure proper mise en place is completed before each service

Coordinate with other sections of the kitchen to ensure smooth service operations

Maintain cleanliness and organisation of your work area at all times

Participate in regular menu tastings and provide constructive feedback

Assist in the preparation of special dietary meals as required (e.g., vegetarian, vegan, gluten-free)

Contribute to the overall positive working environment of the kitchen

Attend and actively participate in regular kitchen team meetings

Stay updated on current culinary trends and techniques to enhance the hotel’s F&B offerings

Career development courses

This expanded list of responsibilities provides a more comprehensive overview of the {NAME} Chef de Partie role, aligning with the hotel’s commitment to delivering exceptional food and beverage experiences for all visitors.

Qualifications

Certificate in Food production or any culinary Hotel management course

Must have worked at least one year as a Demi Chef de Partie in Hotels and Restaurants

Excellent leadership and interpersonal skills

Strongly committed to teamwork and customer service

Eye for detail to achieve operational excellence

Additional Information

Full grade twelve school certificate

Three traceable referees with their mobile numbers and email addresses.

• Oversee and manage the preparation of all culinary dishes within your assigned section of the kitchen
• Ensure the highest standards of food quality, presentation, and taste are consistently met
• Collaborate with the Sous Chef and Head Chef to develop and implement new menu items
• Maintain strict adherence to food safety and hygiene regulations
• Train and supervise junior kitchen staff within your section
• Manage inventory and stock levels for your section, minimising waste and controlling costs
• Assist in the creation and standardisation of recipes
• Ensure proper mise en place is completed before each service
• Coordinate with other sections of the kitchen to ensure smooth service operations
• Maintain cleanliness and organisation of your work area at all times
• Participate in regular menu tastings and provide constructive feedback
• Assist in the preparation of special dietary meals as required (e.g., vegetarian, vegan, gluten-free)
• Contribute to the overall positive working environment of the kitchen
• Attend and actively participate in regular kitchen team meetings
• Stay updated on current culinary trends and techniques to enhance the hotel’s F&B offerings

• Excellent leadership and interpersonal skills
• Strongly committed to teamwork and customer service
• Eye for detail to achieve operational excellence

• Certificate in Food production or any culinary Hotel management course
• Must have worked at least one year as a Demi Chef de Partie in Hotels and Restaurants
• Full grade twelve school certificate