Chef de Partie (CDP)

This is a fantastic opportunity for a skilled culinary professional with a passion for fine dining and a strong pastry background to take ownership of their section within a five-star lodge kitchen. The successful candidate will bring both technical expertise and a genuine love for the craft, contributing to an outstanding guest dining experience in a stunning bush setting.

Core Criteria:

• Formal culinary qualification essential
• Proven experience in a Chef de Partie role, with strong pastry experience required
• Solid knowledge of classical and contemporary culinary techniques
• Strong understanding of five-star hygiene, food safety, and HACCP standards
• Excellent attention to detail in quality, taste, and presentation
• Ability to supervise, mentor, and develop junior kitchen staff
• Strong organisational and time management skills with the ability to multitask under pressure
• Flexible and willing to work evenings, weekends, and public holidays as required
• Team player with excellent communication skills across all kitchen sections
• Knowledge of dietary requirements, allergen management, and guest preferences

• Prepare and cook dishes in the assigned section — with a particular focus on pastry — to the highest five-star standard
• Ensure consistent quality, taste, and presentation in line with lodge standards at all times
• Contribute to menu development and daily specials as directed by the Executive Chef
• Supervise, train, and mentor junior kitchen staff and interns within the section
• Communicate effectively with all other kitchen sections to ensure smooth and seamless service
• Maintain five-star standards of hygiene, safety, and sanitation in accordance with HACCP and lodge policies
• Ensure all food is correctly stored and handled in line with food safety regulations
• Monitor stock levels and report shortages to the Sous Chef or Executive Chef timeously
• Assist with inventory management, portion control, and the active minimisation of food wastage
• Ensure all equipment within the section is properly maintained and faults reported promptly
• Prepare all dishes with careful attention to dietary requirements and individual guest preferences
• Support other sections and special events, including bush dining and private guest experiences, as required