Chef de Partie

FAIRMONT; Cape Town; On-site; ZAR 50,000 - 200,000; Full time

Job summary

A leading hospitality company seeks a Chef de Partie in Cape Town to elevate culinary standards and exceed guest expectations. The role involves managing kitchen sections, ensuring food quality, and training staff, all within a luxury hotel environment. Candidates should have strong culinary skills and a commitment to guest service.

Qualifications

• Minimum 5 years experience in a luxury hotel environment.
• Strong knowledge of ingredients and international cuisine.
• Enthusiastic and guest-focused.

Responsibilities

• Manage assigned sections and supervise staff.
• Ensure food quality and safety standards.
• Conduct ongoing training sessions for team development.

Skills

Guest service

Communication

Problem-solving

Multitasking

Analytical thinking

Education

Certification from a recognized culinary school

Food Hygiene and Safety training

Tools

Excel

Word

Outlook

Job description

Company Description

Why work for Accor? We are more than a worldwide leader. We welcome you as you are, offering a job and brand that match your personality. We support your growth and learning every day, ensuring work brings purpose to your life. Join us to explore Accor's limitless possibilities.

About Fairmont Hotels & Resorts: Fairmont Hotels & Resorts provides the finest hospitality experiences across destinations. We believe in offering our employees the best to serve our guests. Our opportunities span North America, the Caribbean, Europe, Africa, the Middle East, and Asia Pacific, with industry-leading training, career development, recognition, and rewards. Our collection includes landmark locations like London's The Savoy, New York's The Plaza, and Shanghai's Fairmont Peace Hotel. Guided by values of Respect, Integrity, Teamwork, and Empowerment, we uphold high standards of ethics and quality, treating colleagues with fairness and dignity. Fairmont is also committed to responsible tourism and environmental sustainability through initiatives like our Green Partnership program. An exciting future awaits!

Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS

Job Description

Scope of position:

The Chef de Partie, reporting to the Sous Chef, will focus on mastering skills and tasks, managing assigned sections, supervising staff, and acting professionally according to the company's Mission, Vision, and Values. The role aims to exceed guest expectations and elevate the culinary team from good to great.

Responsibilities:

Communication and Conduct

• Attend daily shift briefings to stay informed of operational requirements.
• Conduct shift briefings in the absence of the Sous Chef.
• Lead by example, embodying AccorHotels’s Mission, Vision & Values.
• Maintain open communication with supervisors.
• Ensure standards and expectations are clear to all kitchen staff.
• Create a fun, professional, and disciplined work environment.
• Share ideas and suggestions actively during briefings.
• Present a full chef’s uniform, adhering to hygiene and grooming standards.
• Support and motivate colleagues.

Health and Safety

• Promote health and safety practices.
• Keep knives and tools clean and well-maintained.
• Follow hygiene practices per Fairmont Food Safety Program.
• Maintain cleanliness and tidiness in the kitchen.
• Adopt a clean-as-you-go approach.
• Assist with cleaning and sanitation using approved methods.

Stock Management

• Ensure accurate requisitions to minimize repeat visits.
• Maintain cleanliness and proper stock rotation using FIFO.
• Label and store stock correctly.

Training and Development

• Attend managerial courses to develop leadership skills.
• Support, coach, and motivate colleagues.
• Undertake formal and on-the-job training to enhance skills.
• Seek tools for personal growth.
• Complete trainings on Ines.
• Conduct ongoing training sessions for team development.

Sustainability and Stock

• Minimize wastage and record it via Winnow system.
• Assist with stocktaking alongside the Head Chef.
• Handle fresh produce with respect to technique to maximize yield.

Food Quality and Control

• Maintain and improve food preparation and presentation standards.
• Enhance guest satisfaction regarding food quality.
• Communicate food consistency and quality as an extension of the kitchen management.
• Check mise en place daily for freshness and standards.
• Support colleagues to ensure consistency.
• Ensure all food is cooked and served to high quality and safety standards.
• Perform tasks efficiently and timely.
• Assign and follow up on tasks based on volume and supervision.
• Perform other duties as required by the department head.

Qualifications

• Strong knowledge of ingredients and international cuisine.
• Minimum 5 years experience in a luxury hotel environment.
• Certification from a recognized culinary school (asset).
• Food Hygiene and Safety training.
• Excellent communication skills.
• Enthusiastic, guest-focused.
• Proficient in Excel, Word, Outlook, and materials management.
• Analytical and conceptual thinking skills.
• Flexible working hours.
• Physically fit.
• Effective listening and understanding skills.
• Ability to maintain composure under pressure.
• Multitasking ability in a dynamic environment.
• Problem-solving skills, including anticipation and prevention.
• Outstanding guest service skills.

Additional Information

Our commitment to Diversity & Inclusion: We are an inclusive company aiming to attract, recruit, and promote diverse talent.