Chef de Partie- Sun International x3
Job Details
Job Title: Chef de Partie
Company: Sun International
Business Unit: Windmill Casino
Location: Bloemfontein, Free State
Department: Food & Beverage – Management
Industry: Hotel, Catering, Hospitality and Leisure
Employment Type: Permanent
Number of Positions: 3
Salary: Market-related
Job Reference Number: 03
Date Posted: 8 October 2026
Job Overview
Sun International’s Windmill Casino is seeking three skilled and experienced Chef de Partie professionals to join its Food & Beverage team in Bloemfontein.
The successful candidates will supervise the daily operations of an assigned kitchen section, ensuring the preparation, production and presentation of high-quality culinary products. The role involves managing kitchen staff, maintaining food safety and hygiene standards, controlling stock and food costs, and ensuring that meals meet company standards and guest expectations.
Candidates should have a recognised culinary qualification, relevant professional kitchen experience and strong leadership abilities. The ideal applicants will be capable of coaching junior chefs, maintaining operational efficiency and delivering excellent food quality and customer service.
Key Responsibilities
Kitchen Operations and Food Preparation
Supervise mise-en-place and ensure all ingredients and equipment are prepared before service.
Oversee the daily preparation, cooking and presentation of menu items.
Ensure food is prepared according to approved recipes, portion requirements and culinary standards.
Supervise the preparation of vegetables, sauces, salads, cold starters and hot dishes.
Support and guide chefs in producing high-quality dishes for restaurant, buffet and function services.
Ensure food is prepared according to guest orders and function requirements.
Monitor kitchen workstation cleanliness, organisation and equipment functionality.
Identify operational issues and implement or report appropriate solutions.
Ensure all kitchen activities comply with culinary standard operating procedures (SOPs).
Staff Supervision and Development
Supervise the daily activities and performance of kitchen staff within the assigned section.
Allocate duties and ensure employees are prepared for service.
Monitor attendance, absenteeism, leave and compliance with company policies.
Identify staff training needs and provide on-the-job coaching.
Train and develop junior chefs to improve their culinary skills and performance.
Assist with onboarding new employees.
Conduct performance reviews and support employee development.
Manage employee relations within the department.
Communicate effectively with team members and maintain staff motivation.
Develop employees’ knowledge of menu items, promotions and culinary products.
Stock and Food Cost Control
Monitor food stock levels and control food costs within the assigned section.
Conduct daily food and equipment stock counts.
Identify stock shortages, spoilage and items approaching expiry.
Ensure refrigeration areas are clean, organised and properly maintained.
Minimise food waste and unnecessary ingredient losses.
Monitor food purchases in relation to revenue and operational requirements.
Investigate stock discrepancies and implement corrective measures.
Report stock variances and other irregularities to management.
Ensure the safe use and storage of operating equipment, gas and cleaning chemicals.
Health, Safety and Hygiene
Supervise health, safety, hygiene and environmental standards in the kitchen.
Ensure workstations, equipment and food preparation areas remain clean and hygienic.
Comply with food safety legislation and company regulations.
Ensure safe food handling, storage and preparation practices.
Promote environmental sustainability and responsible waste management.
Ensure kitchen equipment is operated and stored according to safety requirements.
Customer Service and Guest Experience
Remain present during service to support the kitchen team and respond to guest requirements.
Monitor buffet service and ensure guests are treated courteously and respectfully.
Assist with special requests, menu recommendations and customer enquiries.
Ensure food presentation meets established quality standards.
Resolve guest complaints and escalate issues when necessary.
Ensure team members can explain menu items and provide accurate product information.
Support a positive dining experience through consistent food quality and professional service.
Job Requirements
Educational Qualifications
Grade 12 (Matric).
A two-year Culinary Diploma or an equivalent national qualification in culinary skills at diploma level.
Membership with the South African Chefs Association and other relevant culinary accreditation, as specified in the advertisement.
Experience
– At least 3 years of culinary experience as a Commis Chef in a similarly graded hotel or restaurant kitchen environment.
Skills and Competencies
Behavioural Competencies
Strong customer service orientation and understanding of guest expectations.
Ability to respond constructively to customer feedback.
Accountability and ownership of responsibilities.
Commitment to continuous improvement.
Honesty and transparency.
Strong teamwork and collaboration.
Effective communication and staff motivation.
Ability to identify and resolve operational problems.
Technical Skills
Culinary product knowledge.
Food preparation and cooking methodologies.
Strong knife skills.
Food safety legislation, standards and regulations.
Environmental and sustainability standards.
Waste management practices.
Stock control and food cost management.
Safe operation and storage of kitchen equipment.
Proficiency in computer applications.
Additional Competencies
Leadership and supervisory skills.
Strong planning and organisational abilities.
Attention to detail and commitment to food quality.
Ability to work under pressure in a busy kitchen.
Staff training, coaching and performance management.
Effective decision-making and problem-solving skills.
Key Performance Areas
Successful candidates will be expected to:
Maintain high standards of food preparation, quality and presentation.
Ensure efficient kitchen section operations during service.
Supervise and develop junior kitchen staff.
Control food costs, stock levels and waste.
Maintain compliance with food safety, hygiene and health regulations.
Ensure accurate stock counts and timely reporting of discrepancies.
Deliver meals that meet guest requirements and company standards.
Contribute to improved kitchen productivity and customer satisfaction.
Employment Equity
Sun International gives preference to employees from designated groups in accordance with the Employment Equity Act, No. 55 of 1998, the company’s internal recruitment policy and applicable employment equity plans.