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PURPOSE OF THE POSITION:

To support the daily operation in the assigned kitchen station of assignment under the supervision of the Chef de Partie to meet the expected food quality standard and deliver consistent culinary experience..

Key Performance Areas:

• Coordinate with the Chef de Partie to organise mise en place for production and service.
• Ensure all plating guidelines are followed according to dish descriptions, cooking methods, and presentation standards.
• Check workstation upon arrival to identify any safety or equipment issues.
• Prepare fresh ingredients according to recipes, quality standards, and preparation checklists.
• Test food to ensure correct preparation and temperature, maintaining high standards of freshness, taste, and consistency.
• Assist in enhancing quality, presentation, and menu variety through innovative input.
• Ensure proper food rotation using the First-In-First-Out (FIFO) principle.
• Store ingredients correctly in labelled containers according to standards.
• Maintain daily ingredient par levels to ensure sufficient stock during service periods.
• Contribute to cost control, improved gross profit margins, and departmental financial targets.
• Conduct regular inspections of food preparation and presentation to maintain required standards.

QUALIFICATIONS & EXPERIENCE:

• Minimum Grade 12 plus a Higher Certificate.
• Minimum 2 years’ experience as a Chef de Partie (CDP) in 4-star or 5-star hotel operations.
• Proficient in various cooking techniques, including grilling, sautéing, braising, and baking.
• Experience working independently within a specific kitchen section (hot or cold).
• HACCP trained.

The company ONLY accept application via their career portal. Interested candidates can apply via the link below:

Apply online via: O&L Career Portal

Closing Date: 24 April 2026