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Gender
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Vacancy
1 Vacancy
Job Description
Roles & Responsibilities
Station Mastery: Oversee and manage assigned kitchen stations, demonstrating strong technical proficiency and ensuring the consistent preparation and presentation of high-quality dishes.
Menu Contribution: Collaborate with senior chefs in menu planning and development, contributing creativity, innovation, and practical input to enhance overall culinary offerings.
Team Leadership: Provide guidance, training, and support to Commis and kitchen team members, fostering a positive, collaborative, and performance-oriented work environment.
Quality Assurance: Take a leading role in quality control, ensuring all dishes consistently meet established standards of taste, presentation, temperature, and consistency.
Continuous Development: Actively engage in ongoing learning and professional development, staying current with culinary trends, techniques, and industry best practices.
Hygiene and Safety Compliance: Uphold strict adherence to food safety, hygiene, and sanitation standards, maintaining full compliance with all health and safety regulations.
Desired Candidate Profile
Proven Experience: Previous experience in a professional kitchen environment within an upscale hotel or resort, demonstrating solid technical skills and consistency in execution.
Leadership, Communication & Interpersonal Skills: Strong ability to lead, train, and develop junior kitchen team members while maintaining effective communication and teamwork.
Menu Innovation: Demonstrated creativity and precision in contributing to menu development and dish execution.
Quality Assurance: Detail-oriented with a proven track record of delivering consistent standards in taste, presentation, temperature accuracy, and service timing.
HACCP & Health and Safety Knowledge: Sound understanding of food safety, hygiene, and health & safety regulations in a commercial kitchen environment.
Flexibility: Willingness to work a rotating shift schedule, including evenings, weekends, and public holidays, in line with resort operational requirements.
Company Industry
- Hotels
- Hospitality
Department / Functional Area
- Chefs
- F&B
- Housekeeping
- Front Desk
Keywords
- Demi Chef De Partie
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ACCOR
Mantis, part of the Luxury & Lifestyle division of Accor, is a leading, conservation-focused hotel group with eco-lodges, waterways and curated eco-resorts located all over the world. Sustainable travellers have been enjoying eco-tourism, safaris, and adventure travel with Mantis since 2000. Rooted in conservation, Mantis pursues sustainable business practices and develops tourism products that are respectful of the environment and communities in which they operate. Whether small and intimate or vast and complex, on a sweeping African plain, beach-side escape or bustling city, each is an exceptional place for guests to find themselves. While uniquely different in the experiences they offer, all are linked through a collective obsession to be extraordinary, to be rare in a world that mass-produces sameness.