Chef de Partie

Craven Cottage CC; Mpumalanga; On-site; ZAR 180,000 - 300,000; Full time

Job summary

Craven Cottage CC in Mpumalanga is seeking a Chef de Partie to manage a kitchen section during service, ensuring consistency in flavour, quality and presentation. You will prepare dishes, complete mise en place, monitor safety, assist with menu ideas and accommodate dietary requirements, while maintaining a clean workstation.

This hands-on role requires strong culinary skills, a professional demeanour, and the ability to work shifts, weekends and public holidays within a luxury lodge or fine

Qualifications

• Relevant culinary qualification.
• Experience as Chef de Partie or strong Demi Chef de Partie in a luxury lodge, boutique hotel or fine dining restaurant.
• Strong cooking skills and understanding of fine dining presentation.
• Ability to independently manage a kitchen section during service.
• Sound knowledge of food safety, allergens and dietary requirements.
• Creativity, attention to detail and commitment to consistent quality.
• Good communication, organisation and time management skills.
• Ability to work calmly under pressure and contribute positively to a team.
• Hands-on approach and commitment to sustainable kitchen practices.
• Willingness to work shifts, weekends and public holidays.

Responsibilities

• Manage preparation and service within the assigned kitchen section.
• Prepare and present dishes according to approved recipes, portion controls and plating standards.
• Ensure consistent flavour, quality and presentation throughout service.
• Complete mise en place and coordinate with other sections to ensure timely service.
• Assist with menu ideas, seasonal dishes and personalised guest dining requests.
• Accommodate dietary requirements and allergies according to kitchen procedures.
• Monitor ingredient quality, storage and stock rotation.
• Assist with stock control and communicate ordering requirements to senior chefs.
• Minimise wastage and support responsible ingredient use and sustainable kitchen practices.
• Maintain a clean, organised workstation and comply with food safety and hygiene standards.
• Support junior kitchen staff and work collaboratively with the culinary team.
• Engage professionally with guests when required.

Skills

Cooking skills

Attention to detail

Time management

Communication

Teamwork

Calm under pressure

Sustainable kitchen practices

Education

Culinary qualification

Job description

Duties

• Manage preparation and service within the assigned kitchen section.
• Prepare and present dishes according to approved recipes, portion controls and plating standards.
• Ensure consistent flavour, quality and presentation throughout service.
• Complete mise en place and coordinate with other sections to ensure timely service.
• Assist with menu ideas, seasonal dishes and personalised guest dining requests.
• Accommodate dietary requirements and allergies according to kitchen procedures.
• Monitor ingredient quality, storage and stock rotation.
• Assist with stock control and communicate ordering requirements to senior chefs.
• Minimise wastage and support responsible ingredient use and sustainable kitchen practices.
• Maintain a clean, organised workstation and comply with food safety and hygiene standards.
• Support junior kitchen staff and work collaboratively with the culinary team.
• Engage professionally with guests when required.

Requirements

• Relevant culinary qualification.
• Previous experience as a Chef de Partie or a strong Demi Chef de Partie within a luxury lodge, boutique hotel or fine dining restaurant.
• Strong cooking skills and an understanding of fine dining presentation.
• Ability to manage a kitchen section independently during service.
• Sound knowledge of food safety, allergens and dietary requirements.
• Creativity, attention to detail and a commitment to consistent quality.
• Good communication, organisation and time management skills.
• Ability to work calmly under pressure and contribute positively to a team.
• A hands‑on approach and commitment to sustainable kitchen practices.
• Willingness to work shifts, weekends and public holidays.