Chef De Partie

Bright Search Recruitment; South Africa; On-site; ZAR 180,000 - 320,000; Full time

Job summary

Bright Search Recruitment is seeking a skilled Chef de Partie for luxury hospitality settings in hotel, lodge, resort or fine dining venues. You will work in a hot kitchen, ensuring top-quality dishes, precise portions and fast service.

You will lead junior staff, maintain HACCP standards and support events, with flexibility for early mornings and weekends. A formal culinary qualification plus HACCP certification is expected; matric is required.

Qualifications

• Matric/Grade 12 required.
• Culinary qualification from a recognised institution.
• HACCP certification and food safety knowledge preferred.
• First Aid certification is an advantage.

Responsibilities

• Prepare and present dishes in designated kitchen section to high luxury standards.
• Supervise and support junior kitchen staff.
• Assist with banquets, weddings, and peak service events as needed.
• Maintain hygiene, portion control and stock levels according to SOPs.

Skills

Cooking techniques

Kitchen sections

Food costing

Inventory management

HACCP knowledge

Education

Formal culinary qualification

Food Safety/HACCP Certification

First Aid Certification

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.