Chef de Partie

Experience & Requirements

• Minimum 2–3 years’ experience as a Chef de Partie in a large hotel or high-volume restaurant
• Formal culinary qualification or diploma (advantageous)
• Strong knowledge of modern cooking techniques, food presentation, and kitchen safety standards
• Ability to manage a section independently and ensure consistency in food quality
• Proven experience in food cost management, stock control, and minimising wastage
• Strong organisational and time management skills
• Ability to thrive under pressure in a high-volume environment
• Team player with excellent communication skills
• South African citizen with a valid ID

Duties & Responsibilities

• Take responsibility for a designated section of the kitchen, ensuring smooth preparation and service
• Prepare, cook, and plate dishes to luxury hotel standards and recipes
• Support menu planning, innovation, and seasonal dish updates under the guidance of senior chefs
• Maintain strict hygiene, safety, and HACCP standards in your section
• Monitor stock levels, requisitions, and ensure efficient use of resources
• Train and guide junior chefs and commis chefs in food preparation and section management
• Collaborate with fellow kitchen staff and service teams to ensure seamless operations
• Assist in ensuring consistency of food quality across banqueting, breakfast, and à la carte services
• Handle guest dietary requests and special requirements with professionalism

Important Application Notes

• Must hold a valid South African ID
• Only candidates with relevant hotel or large-scale restaurant kitchen experience will be shortlisted
• Ensure your CV is 100% updated
• All applicants will attend a virtual introduction interview

About the Hotel

PLEASE NOTE