Job Description

About Reflex

Established in 2000 in South Africa, Reflex has evolved from modest origins to become a distinguished provider of Information and Communication Technology (ICT) solutions. We specialise in delivering innovative ICT solutions across various industries, earning a sterling reputation for our excellence in the retail sector and beyond. With a robust network of partnerships, we pride ourselves on our ability to swiftly address the technological needs of our clients.





Our portfolio of ICT solutions spans various industries. Reflex Carrier understands what is needed to build, manage, and operate complex backbone networks simply. Our solutions are tailored for Fibre Network Operators (FNO), Internet Service Providers (ISPs), and those looking for comprehensive Managed Connectivity solutions.





On the other hand, our Enterprise Solutions take the complexity out of technology, allowing you to focus on what you do best. We provide seamless, high-performance solutions for connectivity, communications, workplace management, cloud, and cybersecurity services.





Together, both divisions reflect our core values of expertise, clarity, and client-centricity. We take pride in being large enough to offer extensive support while remaining small enough to provide personalised service. At Reflex, our clients are at the centre of everything we do, and we're committed to delivering reliable, jargon-free solutions that drive your success.

About the role

The Chef de Partie (CDP) is responsible for managing a specific section of the kitchen (Breakfast) while ensuring high-quality food production, adherence to health and safety standards, and smooth kitchen operations. The CDP supervises Commis Chefs, assists with food preparation, and contributes to menu development in a fast-paced corporate dining environment.

Key duties and responsibilities

:

Kitchen & Food Production

+ Oversee and manage designated kitchen section, ensuring efficient workflow and high-quality output.
+ Prepare, cook, and present dishes in line with dining standards.
+ Assist in menu planning and recipe development for staff meals, functions, and events.
+ Ensure portion control, waste reduction, and stock rotation.

Health, Safety & Compliance.

+ Maintain strict adherence to food hygiene, HACCP, and health & safety regulations
+ Ensure all kitchen areas (including fridges, freezers, and storage) meet cleanliness standards.
+ Monitor and record food temperatures, expiry dates, and storage conditions.

Operational & Service Support

+ Assist with staff meal service (lunch, breakfast, and/or corporate functions) as required.
+ Manage and execute catering for boardroom meetings, corporate events, and VIP dining.
+ Step in for other kitchen sections or the Barista station when necessary.
+ Oversee stock control for the diner and functions.

Stock & Supplier Management

+ Receive and inspect deliveries, ensuring quality and correct quantities.
+ Assist with inventory management and ordering.
+ Report equipment faults and maintenance needs promptly.

Team & Training

+ Participate in internal training programs and encourage team development.
+ Foster a positive, professional, and collaborative kitchen environment.
+ Supervise and mentor junior and temporary kitchen staff (Commis Chefs, Kitchen Assistants) where necessary.

Education, Experience and Skills:

Culinary Certification (or equivalent experience) in professional cookery. 2+ years of experience in a commercial kitchen (corporate, hotel, or restaurant). Minimum 1 year of experience as a CDP. Strong knowledge of food safety, hygiene, and HACCP standards. Ability to work under pressure in a fast-paced corporate dining setting. Excellent verbal and written communication skills. Flexibility to assist in different kitchen sections when required. Client-orientated and service-delivery mindset. A responsible individual who adopts a results driven approach. Ability to work well under pressure and meet tight deadlines. Positive attitude and a passion for the role. Analytical and problem-solving skills (advantageous but not essential).

Other information:

Working Conditions:


Willing to work early mornings or late finishes for functions and in accordance with operational (Adhoc) Physical demands: Standing for long periods, lifting heavy items. * Collaborative role: Works closely with Head Chef, F&B and front-of-house teams