Chef de Partie

Bright Search Recruitment (Pty) Ltd; Lephalale; On-site; ZAR 180,000 - 280,000; Full time

Job summary

Bright Search Recruitment (Pty) Ltd is recruiting for a seasoned Chef de Partie or Demi Chef de Partie for a luxury hotel, lodge, or fine dining operation in Lephalale. The role requires a formal culinary qualification, Matric, and 24 years of experience in high-end kitchens.

You will lead a kitchen section, maintain food quality and safety, and mentor junior staff during busy services in a dynamic luxury environment. Flexibility for early shifts and events is expected.

Qualifications

• Grade 12 (Matric) and formal culinary qualification.
• Certificate or Diploma in Culinary Arts or Professional Cookery.
• Minimum 24 years' experience as a Chef de Partie or Demi Chef de Partie in a hotel, lodge, resort, or fine dining restaurant.

Skills

Food preparation

Cooking techniques

Kitchen section leadership

Food costing & portion control

Stock control & inventory

HACCP & safety standards

Operate kitchen equipment

Education

Matric (Grade 12)

Culinary qualification (certificate/diploma)

Formal culinary qualification

Food Safety certification

First Aid certification (advantageous)

Tools

HACCP knowledge

Job description

Minimum Requirements

• Grade 12 (Matric).
• Certificate or Diploma in Culinary Arts or Professional Cookery.
• Minimum 24 years' experience as a Chef de Partie or Demi Chef de Partie in a hotel, lodge, resort, or fine dining restaurant.
• Experience in a luxury hospitality environment is advantageous.

Qualifications

• Formal Culinary qualification from a recognised institution.
• Food Safety/HACCP Certification.
• First Aid Certification (advantageous).

Technical Skills

• Strong knowledge of food preparation and cooking techniques.
• Experience working in a specific kitchen section (Hot Kitchen, Grill, Pastry, Larder, etc.).
• Understanding of food costing and portion control.
• Knowledge of stock control and inventory management.
• Familiarity with HACCP and food safety standards.
• Ability to operate commercial kitchen equipment safely and efficiently.

Core Competencies

• Excellent culinary skills and attention to detail.
• Strong organisational and time management abilities.
• Ability to work under pressure in a fast-paced environment.
• Good communication and teamwork skills.
• Leadership ability to supervise junior staff.
• Problem-solving and decision-making skills.
• Commitment to quality and consistency.

Personal Attributes

• Passion for cooking and culinary excellence.
• Professional, reliable, and hardworking.
• Positive attitude and willingness to learn.
• Calm and composed during busy service periods.
• Flexible and adaptable to operational requirements.
• Strong work ethic and commitment to continuous improvement.

Key Performance Indicators (KPIs)

• Consistency in food quality and presentation.
• Timely preparation and service of dishes.
• Guest satisfaction and feedback.
• Food cost control and waste reduction.
• Compliance with food safety and hygiene standards.
• Cleanliness and organisation of the assigned section.
• Stock accuracy and inventory management.
• Performance and development of junior kitchen staff.

Working Conditions

Based in a hotel, lodge, resort, or restaurant kitchen. Requires standing for extended periods and working in a hot, fast-paced environment. Flexible working hours, including early mornings, evenings, weekends, and public holidays. May be required to assist with banquets, weddings, special events, and peak service periods.