Key Responsibilities
- Supervise the daily operation of one or more galley sections.
- Lead and manage Chef de Parties, Demi Chef de Parties, Commis Chefs, and other kitchen staff.
- Ensure all food is prepared and presented according to company recipes and quality standards.
- Plan and coordinate food production to meet service schedules.
- Conduct staff training, coaching, and performance evaluations.
- Monitor food costs, portion control, and minimize waste.
- Ensure compliance with HACCP, sanitation, and maritime health regulations.
- Oversee inventory, ordering, receiving, and storage of food supplies.
- Resolve kitchen issues quickly during service and maintain efficient workflow.
- Assist the Executive Chef with menu planning and special events.
- Ensure all safety procedures are followed in the galley.
Requirements
- 5–8+ years of professional culinary experience.
- At least 2–3 years as a Chef de Partie or Junior Sous Chef in a high-volume hotel, resort, restaurant, catering operation, or cruise ship.
- Culinary diploma or professional chef qualification is usually preferred.
- Strong leadership and team management skills.
- Excellent knowledge of international cuisine and food safety standards.
- Fluent English communication skills.
- Ability to work long contracts (typically 6–9 months) in a demanding environment.
Pay: R25 000,00 - R35 000,00 per month
Work Location: In person
