Demi Chef (Chobe Water Villas) – O&L LEISURE (PTY) LTD

PURPOSE OF THE POSITION:  

 To support the daily kitchen operations in the assigned station under the supervision of the Chef de Partie. The Demi Chef ensures food quality standards are consistently met, contributing to an exceptional culinary experience for guests.

 

QUALIFICATIONS & EXPERIENCES:

• Grade 12 (Matric)
• At least 2 years’ experience as a Demi Chef or Chef de Partie in a 4-star or 5-star lodge/hotel kitchen.
• Strong knowledge and application of various cooking techniques and methods.
• HACCP training and a sound understanding of food safety standards.

 

Added Advantage:

• Formal Culinary Qualification from a recognized institution.

 

KEY ACCOUNTABILITIES:

• Assist the Chef de Partie in organizing and executing the mise-en-place and service for the assigned kitchen section.
• Ensure all dishes adhere to plating guides, presentation images, and cooking methods.
• Oversee and assist with the daily preparation of staff meals as required.
• Prepare fresh ingredients according to recipes, quality and presentation standards, and food preparation checklists as guided by the Chef de Partie or Head Chef.
• Conduct regular tasting and temperature checks to ensure dishes meet the highest standards of freshness, flavor, and consistency.
• Support menu innovation and variety by contributing to quality, preparation, and presentation ideas.
• Complete assigned prep tasks efficiently and ensure a clean, organized work area throughout the shift.
• Monitor food movement from prep to service areas to ensure smooth kitchen operations.
• Uphold food hygiene and safety by ensuring strict compliance with HACCP guidelines, personal hygiene, labeling standards, and safe storage of equipment and ingredients.
• Apply FIFO (First In, First Out) principles for stock rotation.
• Maintain correct ingredient par levels before each shift to avoid shortages during service.
• Ensure the kitchen station is properly cleaned, sanitized, and ingredients are correctly stored and labeled before the end of the shift.
• Actively support cost control initiatives through waste reduction and productivity improvements to achieve food cost targets.

 

 

SKILLS REQUIRED:

• Be Authentic
• Live the Values
• Cause Alignment
• Take Bold Stands
• Lead Growth
• Deliver Extraordinary Results
• Inspire Innovation

 

Closing date: 13 August 2025

 

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