Chef de Partie

MyCareerCraft; Franschhoek; On-site; ZAR 50 000 - 200 000; Full time

Job summary

A premium culinary establishment seeks an experienced Chef de Partie to lead station preparations, ensure quality and consistency in dishes, and mentor junior cooks. Ideal candidates have a recognized Culinary Certificate and a minimum of 3 years in luxury dining. Must be disciplined, flexible, and possess excellent communication skills to thrive in a high-profile environment.

Qualifications

• Minimum of 3 years experience as a Chef de Partie in luxury or fine dining.
• Punctual and disciplined with reliable transport.

Responsibilities

• Take full ownership of your station with mise-en-place and dish presentation.
• Ensure quality and consistency of dishes.
• Monitor stock levels and control ingredient ordering.
• Maintain highest kitchen hygiene and safety standards.
• Assist in menu development and dish refinement when needed.
• Collaborate across sections for smooth service.

Skills

Technical cooking skills

Excellent communication

Leadership abilities

Ability to manage high-profile clients

Discipline and flexibility

Education

Culinary Certificate or Diploma

Job description

Requirements

• A recognised Culinary Certificate or Diploma.

• Minimum of 3 years experience as a Chef de Partie in a luxury hotel or fine dining restaurant

• Strong technical skills relevant to your station, and a passion for precision, quality and consistency.

• Excellent communication skills, the ability to lead a small team, mentor junior cooks, and maintain professionalism at all times.

• Comfortable dealing with high-profile/demanding clientele and motivated to work in a top-tier environment.

• Punctual, disciplined, flexible (including evenings, weekends, high seasons), with own reliable transport.

• A commitment to upholding the brand's premium standards, ability to cope under pressure while maintaining composure and creativity.

Key responsibilities

• Take full ownership of your station: preparing mise‑en‑place, supervising junior cooks, cooking and plating dishes according to the menu specifications.

• Ensure the highest quality, portioning, presentation and consistency of dishes leaving your station.

• Monitor and control stock levels, ingredient ordering (in consultation with Sous/Head Chef), storage, FIFO and waste reduction.

• Maintain the highest standards of kitchen hygiene, health & safety, food safety (HACCP) and equipment maintenance.

• Assist in menu development or dish refinement when requested, offering input on presentation, technique or costs.

• Work collaboratively across sections to ensure smooth service, handle busy periods calmly and support the kitchen team culture of excellence.