Chef de Partie (CDP)

SUMMARY:
The Chef de Partie (CDP) is responsible for managing a designated section of the kitchen, ensuring the preparation and presentation of high-quality dishes in line with the establishment's standards. The role requires strong culinary skills, excellent organisation, and the ability to work efficiently under pressure while maintaining food safety, consistency, and cost control. The Chef de Partie will also assist in training junior kitchen staff and contribute to the smooth operation of the kitchen.
 
Key Responsibilities
Food Preparation & Service

• Prepare, cook, and present dishes within the assigned kitchen section to the highest standards.
• Ensure all food is prepared according to standard recipes and presentation guidelines.
• Maintain consistency in quality, taste, and portion control.
• Ensure timely preparation and delivery of dishes during service.
• Cater for special dietary requirements and guest preferences where required.
• Assist with buffet, à la carte, banqueting, and function catering.

• Take responsibility for the daily operation of an assigned kitchen section (e.g., Hot Kitchen, Grill, Sauce, Larder, Pastry, or Breakfast).
• Ensure the section is fully prepared before service.
• Monitor stock levels within the section and communicate replenishment needs.
• Ensure equipment is used correctly and maintained in good working order.

• Maintain exceptional food quality and presentation standards.
• Conduct quality checks on ingredients and finished dishes.
• Ensure consistency in plating and portion sizes.
• Support menu implementation and seasonal menu changes.

• Assist with ordering and receiving stock.
• Ensure proper stock rotation using FIFO principles.
• Minimise food waste through careful planning and portion control.
• Participate in regular stock takes and inventory management.

• Ensure compliance with HACCP and food safety regulations.
• Maintain cleanliness and organisation within the assigned section.
• Ensure all food is stored, labelled, and handled correctly.
• Follow health and safety procedures at all times.

• Supervise and support Commis Chefs and Kitchen Assistants.
• Assist with training and mentoring junior staff.
• Promote effective communication within the kitchen brigade.
• Work collaboratively with other kitchen sections to ensure smooth service.

• Maintain recipe consistency and preparation records.
• Report maintenance issues and equipment faults.
• Assist with menu planning and recipe development where required.
• Ensure all kitchen documentation is completed accurately.

POSITION INFO:
Minimum Requirements

• Grade 12 (Matric).
• Certificate or Diploma in Culinary Arts or Professional Cookery.
• Minimum 2–4 years' experience as a Chef de Partie or Demi Chef de Partie in a hotel, lodge, resort, or fine dining restaurant.
• Experience in a luxury hospitality environment is advantageous.

• Formal Culinary qualification from a recognised institution.
• Food Safety/HACCP Certification.
• First Aid Certification (advantageous).

• Strong knowledge of food preparation and cooking techniques.
• Experience working in a specific kitchen section (Hot Kitchen, Grill, Pastry, Larder, etc.).
• Understanding of food costing and portion control.
• Knowledge of stock control and inventory management.
• Familiarity with HACCP and food safety standards.
• Ability to operate commercial kitchen equipment safely and efficiently.

• Excellent culinary skills and attention to detail.
• Strong organisational and time management abilities.
• Ability to work under pressure in a fast-paced environment.
• Good communication and teamwork skills.
• Leadership ability to supervise junior staff.
• Problem-solving and decision-making skills.
• Commitment to quality and consistency.

• Passion for cooking and culinary excellence.
• Professional, reliable, and hardworking.
• Positive attitude and willingness to learn.
• Calm and composed during busy service periods.
• Flexible and adaptable to operational requirements.
• Strong work ethic and commitment to continuous improvement.

• Consistency in food quality and presentation.
• Timely preparation and service of dishes.
• Guest satisfaction and feedback.
• Food cost control and waste reduction.
• Compliance with food safety and hygiene standards.
• Cleanliness and organisation of the assigned section.
• Stock accuracy and inventory management.
• Performance and development of junior kitchen staff.

• Based in a hotel, lodge, resort, or restaurant kitchen.
• Requires standing for extended periods and working in a hot, fast-paced environment.
• Flexible working hours, including early mornings, evenings, weekends, and public holidays.
• May be required to assist with banquets, weddings, special events, and peak service periods.