Matric. Minimum of 2 years cooking experience as a Chef de Partie in a Relais & Chateaux property or similar Internationally recognised establishment. 3 years apprenticeship in a formal training environment. Experience on fine dining and a la carte service. Fully computer literate. Understanding of kitchen procedures. Good communication skills. Good cooking skills. Able to work under pressure.- Preparing of food- Ensuring cleanliness and hygiene of the kitchen- Correct use and maintenance of kitchen equipment- Maintaining fridges and stores to the highest hygiene and stock rotation standards- Managing of dustbins and recycling- Portion control- Training and development in terms of kitchen skills- Covering for the sous chef during cycle leave