Chef De Partie

Phoenix Recruitment; Cape Town; On-site; ZAR 180,000 - 240,000; Full time

Job summary

Phoenix Recruitment is seeking a Chef de Partie for a Large Hotel in Cape Town. You will be responsible for cooking and presenting dishes at your station, maintaining quality and consistency while collaborating with the kitchen team to ensure smooth service.

The ideal candidate has a Matric and a formal culinary qualification, with at least 2 years’ experience in a large hotel, strong knife and cooking skills, and the ability to lead junior staff under pressure.

Qualifications

• Matric and formal culinary qualification are required.
• At least 2 years’ experience in a large hotel environment.
• Strong culinary skills across techniques and ingredients.
• Ability to multitask under pressure and keep work area organized.
• Guiding and motivating junior staff within the section.
• Commitment to consistent quality and presentation.

Responsibilities

• Cook and present dishes for their station.
• Monitor stock and minimize waste; rotate ingredients.
• Maintain high standards of quality and presentation.
• Collaborate with kitchen staff for smooth service.
• Possibly oversee and train junior cooks.
• Follow hygiene and safety protocols; keep station clean.
• Communicate orders and issues clearly with the team.

Skills

Customer focused

Hospitality minded

Delivery excellence

Knife skills

Multitasking under pressure

Inventory control

Team motivation

Education

Matric

Formal culinary qualification

Job description

Large Hotel in Cape Town is looking for a Chef de Partie to join their team.

We are looking for a Chef that is customer focused, hospitality minded and prides themselves to consistently delivery excellent food.

Duties:

• Cooking and presenting dishes specific to their assigned station, including chopping, mixing, and finishing techniques.
• Monitoring and managing the stock of ingredients within their section, ensuring proper rotation and minimizing waste.
• Maintaining high standards of food quality and presentation, adhering to recipes and specifications.
• Collaborating effectively with other kitchen staff to ensure smooth service and timely delivery of dishes.
• May oversee and train junior cooks or commis chefs working within their section.
• Following all food hygiene and safety protocols, maintaining a clean workstation.
• Clear communication with the Sous Chef and other kitchen staff regarding orders, any issues, and updates.

Requirements:

• Matric
• A formal qualification
• At least 2 years' experience in a large hotel environment
• Strong culinary skills: Proficient in various cooking techniques, knife skills, and understanding of different ingredients.
• Efficiently managing multiple tasks simultaneously under pressure.
• Keeping the workstation organized and maintaining inventory control.
• Ability to guide and motivate junior staff
• Ensuring consistent quality and presentation in dishes.
• Maintaining composure and performing well in a fast-paced kitchen environment.