Chef De Partie

Sun International • Sun City, AZ

1d • Onsite

About The Position

Responsible for supervising the day-to-day delivery of culinary products and the team within a kitchen section. The role aims to prepare, produce, and present exceptional food in line with Sun International’s operational excellence standards, procedural requirements, and customer experience expectations.

The position requires culinary and kitchen-equipment proficiency, food preparation skills, judgement using the senses, problem-solving, numeracy, and the ability to supervise staff and maintain compliance. The role also involves handling materials and heavy or dangerous items, cooperating with the team, and dealing with customers, including coping with rudeness.

Applicants must have Grade 12/Matric and a two-year Culinary Diploma or equivalent national qualification at diploma level, as well as membership with the South African Chef’s Association or other relevant culinary accreditation. Three years of culinary experience as a commis chef in a similarly graded hotel or restaurant kitchen is required. Micros/Opera experience is preferred.

Sun International states that reference checks will be completed and applicants’ personal information processed under the Protection of Personal Information Act 4 of 2013. The company is committed to employment equity and encourages applications from suitably qualified candidates. Only shortlisted candidates will be contacted; applicants who have not heard back within 14 days of the closing date should consider their application unsuccessful. The role is permanent, junior-level, and located at Sun City, with a market-related salary.

Requirements

• Grade 12/Matric.
• Two-year Culinary Diploma or equivalent national qualification in culinary skills at diploma level.
• Membership with the South African Chef’s Association and other relevant culinary accreditation.
• Three years of culinary experience as a commis chef in a similarly graded hotel or restaurant kitchen environment.
• Proficiency in culinary product knowledge, cooking methodology, food-safety legislation and standards, environmental and sustainability standards, knife skills, waste management, stock control, and computer use.
• Ability to supervise staff, solve problems, perform numeracy and calculations, and use sensory judgement to assess aroma, taste, colour, and texture.

Nice To Haves

• Micros/Opera proficiency is preferred.

Responsibilities

• Supervise the day-to-day delivery of culinary products and the team within a kitchen section.
• Prepare, produce, and present food products in accordance with operational excellence standards, procedures, and customer experience expectations.
• Use culinary and kitchen equipment and apply appropriate cooking methods and knife skills.
• Maintain compliance with food-safety legislation, regulations, and environmental and sustainability standards.
• Manage stock and waste.
• Provide instructions to staff, maintain a supervisory presence, and ensure compliance with regulations.
• Cooperate with the team and handle customer interactions, including coping with rudeness.
• Handle materials, including dangerous and heavy items.

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: Associate degree