Chef De Partie

The Sprout is hiring a Chef De Partie.

Key duties

• Sauce & stock production: prepare classic mother sauces, contemporary reductions, jus, gravies and foundational stocks from scratch.
• Station management: run the hot sauté line during peak hours, executing proteins, fish and complex hot accompaniments to order with precise timing.
• Recipe development: partner with the Head Chef to engineer new flavour profiles, seasonal menus and daily specials.
• Quality control & plating: continuous flavour tastings for immaculate texture, balance and consistency; oversee final plate garnishing.
• Inventory & sourcing: manage stock levels, portion control and waste management for high-value ingredients.
• Sanitation: maintain strict station cleanliness, food-safety standards and hygienic storage in line with regulations.

• Education: a high school diploma (or equivalent experience).
• Experience: 2–4 years of high-volume line-cook or prep experience, with proven mastery of sauté and basic prep techniques.
• Technical skill: strong knowledge of flavour balancing, ingredient interaction and knife precision.
• Core competencies: a refined palate, excellent stress management on fast-paced lines, and exceptional teamwork.

How to apply: WhatsApp your details to +263 781 455 753.