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7 hours ago
VACANCY ALERT
MALIBA LODGE
Job Title: CHEF DE PARTIE
MALIBA LODGE
Job Title: CHEF DE PARTIE
Job Summary
- Employer: MALIBA LODGE
- Job Type: Full-time
- Location: Maseru, Lesotho
- Category: Hospitality
- Closing Date: 2026-10-28
Key Responsibilities
- Food quality and consistency – prepare, cook and present high quality dishes quickly and effeciently during busy service hours.
- Stock and inventory – monitor stock levels, minimise food waste and accurately place daily order requirements for the kitchen.
- Teamwork and mentorship – guide, train and support junior kitchen staff.
- Health and safety – maintain the highest standards of cleanliness, hygiene and food safety.
Requirements
- Experience – minimum 2-3 years of experience working as a Chef de partie in a high volume of fine dining.
- Education – a formal culinary degree or diploma from an accredited higher institution.
- Technical skills – strong knife skills, deep understanding of diverse cooking methods and excellent attention to details.
- Soft skills – ability to work well under pressure, strong communication skills and a positive team oriented attitude.
- Flexibility – willingness to work flexible hours.
How to Apply
Apply by email: executive.chef@maliba-lodge.com
About the Company
Maliba Lodge is located within the Ts'ehlanyane National Park which is Lesotho's Largest National Park and is in the Maloti Mountains in Butha-Buthe District.
Frequently Asked Questions
What qualifications or certifications do I need to become a Chef de Partie at a lodge in Lesotho?
Most employers require a formal culinary diploma from institutions like the Lesotho Agricultural College or recognized South African culinary schools. A minimum of 2-3 years' experience in a professional kitchen is typically expected, along with a valid food handler's certificate.
What are the typical day-to-day responsibilities of a Chef de Partie at Maliba Lodge?
You will manage a specific section of the kitchen such as pastry, grill, or cold kitchen, ensuring mise en place and timely service. Responsibilities include supervising commis chefs, maintaining hygiene standards, and collaborating with the sous chef on menu execution.
How does the work culture in Lesotho's hospitality sector affect kitchen staff?
Lesotho's lodge kitchens often operate in remote locations requiring flexibility and long hours during peak tourist seasons. Teamwork is highly valued, and staff frequently live on-site or in staff accommodation, creating a close-knit working environment.
What career progression opportunities exist for a Chef de Partie in Lesotho?
With strong performance, you can advance to Sous Chef within 2-4 years, particularly at expanding establishments like mountain lodges. Further growth to Executive Chef or regional kitchen management roles is possible, especially with additional certifications in kitchen management.
What benefits should I expect from a full-time Chef de Partie position in Lesotho?
Standard benefits typically include annual leave as mandated by Lesotho labour law, subsidized or provided accommodation, and meals during shifts. Medical aid and pension contributions vary by employer and should be discussed during the interview process.
How do I apply for a Chef de Partie role, and what do Lesotho employers look for in candidates?
Submit a detailed CV with references and a portfolio of your dishes to the lodge's human resources department or via advertised channels. Employers prioritize reliability, adaptability to remote conditions, and demonstrated skill in your specialized kitchen section.