Chef de Partie

University of Fort Hare; Cape Town; On-site; ZAR 50 000 - 200 000; Full time

Job summary

A luxury hotel is seeking a skilled Chef de Partie to join their culinary team in Cape Town. The successful candidate will be responsible for food preparation and presentation, maintaining hygiene and food safety standards, and mentoring junior staff. Ideal candidates should have 2-3 years of relevant experience and a passion for delivering outstanding guest experiences. Competitive remuneration package on offer.

Qualifications

• Minimum 2–3 years of experience as a Chef de Partie or strong experience as a Demi Chef de Partie.
• Strong knowledge of kitchen procedures and food safety.
• Ability to work under pressure in a fast-paced environment.

Responsibilities

• Prepare, cook, and present dishes to the highest quality standards.
• Assist with managing daily kitchen operations.
• Train and mentor junior kitchen staff.

Skills

Teamwork

Time management

Communication

Creativity

Education

Formal culinary training or relevant hospitality qualification

Job description

Our client is seeking a skilled and passionate Chef de Partie to join their dynamic culinary team in a luxury hotel environment.

The successful candidate will take responsibility for a specific section of the kitchen, ensuring high standards of food preparation, presentation, hygiene, and consistency, in line with our client’s brand premium service expectations.

Key Responsibilities

• Prepare, cook, and present dishes within your assigned section to the highest quality standards.
• Assist the Sous Chef and Head Chef in managing daily kitchen operations.
• Ensure compliance with food hygiene and health & safety standards.
• Maintain a clean and orderly workstation at all times.
• Monitor stock levels and assist with stock rotation and inventory control.
• Train and mentor junior kitchen staff, including Commis Chefs and Kitchen Assistants.
• Collaborate with other kitchen sections to ensure smooth and efficient service.
• Uphold the culinary vision and values of the establishment.

Requirements

• Minimum 2–3 years of experience as a CDP or strong experience as a Demi Chef de Partie in a hotel or upscale restaurant.
• Formal culinary training or relevant hospitality qualification.
• Strong knowledge of kitchen procedures, food safety, and hygiene standards.
• Ability to work under pressure in a fast‑paced environment.
• Excellent teamwork, communication, and time management skills.
• A passion for food, creativity, and commitment to delivering outstanding guest experiences.

Please note that hospitality hours apply to this role.

Competitive remuneration package on offer.