Breakfast Chef De Partie - Cape Town

HotelJobs; Cape Town; On-site; ZAR 240,000 - 300,000; Full time

Job summary

HotelJobs in Cape Town seeks a skilled Breakfast Chef de Partie to support kitchen leadership, mentor junior staff, and ensure high standards of quality, consistency, and presentation in a fast-paced, 5-star environment. You will collaborate on seasonal menus, manage a designated area, monitor food preparation, and maintain compliance with health and safety regulations.

Strong leadership and English fluency are essential.

Qualifications

• Culinary or hospitality qualification required.
• Minimum 2 years as Chef De Partie in an upmarket restaurant or 4-5 star hotel.
• Strong culinary techniques and kitchen management knowledge.
• Experience mentoring and coaching kitchen staff.
• Excellent leadership, communication, and teamwork.
• Ability to work under pressure in a fast-paced environment.
• Proactive, detail-oriented and well-groomed.
• Fluency in English; additional languages a plus.
• Stock management and cost control experience.

Responsibilities

• Plan and execute creative seasonal menus with kitchen leadership.
• Manage day-to-day operations of designated kitchen area.
• Supervise and train junior kitchen staff.
• Monitor food preparation and presentation to high standards.
• Ensure health, safety, and hygiene compliance.
• Assist with inventory, ordering, and waste reduction.
• Maintain guest satisfaction through quality service.
• Lead by example to foster a collaborative work environment.
• Contribute to menu development including à la carte dishes.
• Perform other duties as required.

Skills

Leadership

Team management

Mentoring

Menu development

Culinary techniques

Stock control

Staff training

Communication

Time management

Education

Culinary / Hospitality qualification

Tools

Microsoft Office

Job description

Large 5* Hotel based in Cape Town is looking for a skilled and dynamic Breakfast Chef de Partie. The successful incumbent will be responsible for supporting the kitchen leadership in managing and leading designated kitchen operations ; mentoring junior kitchen staff ; creating innovative and seasonal menus and ensuring the smooth functioning of the kitchen environment ; and the highest standards of food quality; consistency; and presentation are always maintained.

Duties:

• Collaborate closely with the Kitchen leadership to plan and execute creative and seasonal menus in line with the hotel’s standards
• Manage the day-to-day designated area of operations of the kitchen environment, always ensuring efficiency and quality
• Supervise; train, and motivate kitchen staff to maintain a high level of performance and professionalism
• Monitor food preparation and presentation, ensuring all dishes are prepared to perfection
• Ensure compliance with health, safety, and hygiene regulations and maintain high standards of food safety at all times
• Assist in the management of food inventory, ordering, and controlling stock to minimize waste and reduce costs
• Provide leadership in maintaining the highest levels of service, quality, and guest satisfaction
• Lead by example, creating a positive, collaborative, and efficient work environment
• Assist with the development and execution of creative and innovative menus, including seasonal offerings, special events, and à la carte dishes to enhance the guest dining experience as required
• Perform other duties as and when operationally required

Requirements:

• A recognized Culinary / Hospitality Qualification
• At least 2 years proven experience in a Chef De Partie capacity within an upmarket reputable restaurant and/or 4- or 5-star hotel environment
• Strong knowledge of culinary techniques, kitchen management, and food safety regulations
• Experience in mentoring and coaching of kitchen team
• Exceptional creativity with a passion for culinary innovation and excellence
• Excellent leadership, communication, Interpersonal skills and team management skills
• Ability to work as part of a team and work without supervision
• Be proactive and show initiative
• Well-groomed and professional disposition
• Be well versed in the English language essential (additional languages are a plus).
• Experience in managing stock and stock control
• Ability to work well under pressure in a fast-paced, high-demand environment
• Strong planning, organizational skills
• Strong attention to detail skills and efficiency pertaining to area of responsibility.
• Ability to manage conflict and challenging situations with respect and diplomacy.
• Flexibility to work on weekends, public holidays, evenings and as per operational requirements.
• Proficiency in Microsoft Office packages