Chef de Partie

The President Hotel; Wes-Kaap; Vor Ort; ZAR 240.000 - 320.000; Vollzeit

Benefits dieser Stelle

Staff meals on duty

Medical aid contributions

Outstanding team culture

Zusammenfassung

The President Hotel in Wes-Kaap is seeking a skilled Chef de Partie/Demi Chef de Partie ready to take the next step. You will own a kitchen section, ensure top-quality dishes, and uphold HACCP standards in a busy luxury hotel.

Join a professional brigade and guide junior chefs while maintaining high-volume service across breakfast, lunch, dinner and events. Shifts, weekends and holidays required; SA citizenship or valid permit essential.

Qualifikationen

• Qualified chef with formal culinary training or equivalent professional chef education.
• Experience in busy hotel/kitchen environments (4-5 star or luxury) is preferred.
• Strong knowledge of cooking techniques, food preparation and presentation standards.
• Ability to own and manage an assigned kitchen section and lead by example.
• Solid understanding of mise en place, portion control and kitchen service procedures.
• Sound knowledge of food safety, hygiene and HACCP.
• Proven ability to maintain quality, speed and consistency during high-volume service.
• Excellent organisational and time-management skills.
• Ability to work shifts, weekends and public holidays.
• South African citizen or valid work permit.

Aufgaben

• Taking full ownership of your assigned kitchen section and ensuring consistent quality and service during every shift.
• Preparing, cooking and presenting dishes according to established recipes and standards.
• Ensuring mise en place is completed and the section is prepared before service.
• Maintaining quality, consistency and speed during high-volume breakfast, lunch, dinner and functions.
• Collaborating with Executive Chef, Sous Chefs and brigade to ensure smooth operations.
• Guiding Commis and Demi Chefs and assisting with on-the-job training when required.
• Maintaining HACCP standards and safe food handling at all times.
• Monitoring stock levels and rotation; minimizing waste.
• Keeping the section clean, organised and efficient during prep and service.
• Communicating effectively with the kitchen brigade for timely service.
• Supporting other sections during busy periods and contributing to a positive kitchen culture.

Kenntnisse

Cooking techniques

Mise en place

Food safety & HACCP

Food presentation

Leadership

Time management

Communication

Under pressure

Mentoring juniors

Shift flexibility

Ausbildung

Culinary qualification or professional chef training

Jobbeschreibung

If you are confident taking ownership of your section, passionate about your craft, and committed to delivering consistently high culinary standards in a fast-paced hotel kitchen, this opportunity is for you.

Minimum Requirements

• Relevant Culinary qualification or professional chef training
• Minimum 2 to 3 years’ relevant experience as a Chef de Partie or experienced Demi Chef de Partie ready to take the next step
• Experience within a busy 4-star or 5-star hotel, luxury resort or high-volume kitchen environment
• Strong knowledge of cooking techniques, food preparation and presentation standards
• Ability to confidently manage and take ownership of an assigned kitchen section
• Strong understanding of mise en place, portion control and kitchen service procedures
• Sound understanding of food safety, hygiene and HACCP standards
• Ability to maintain quality, consistency and speed during high-volume service
• Strong organisational and time-management skills
• Ability to work effectively under pressure as part of a professional kitchen brigade
• Ability to guide and support junior chefs within your section
• Ability to work shifts, weekends and public holidays
• Professional grooming, presentation and a disciplined approach to work
• South African citizen or holder of a valid South African work permit
• A fully updated CV with a professional, recent profile image and contactable reference details is essential

What You’ll Be Doing

• Taking full ownership of your assigned kitchen section and ensuring consistent quality and service throughout every shift
• Preparing, cooking and presenting dishes according to established recipes and presentation standards
• Ensuring all mise en place is completed and your section is fully prepared before each service
• Maintaining quality, consistency and speed during high-volume breakfast, lunch, dinner and function service
• Working closely with the Executive Chef, Sous Chefs and wider kitchen brigade to ensure smooth and efficient kitchen operations
• Guiding and supporting Commis Chefs and Demi Chefs and assisting with on-the-job training where required
• Maintaining exceptional food quality, hygiene, HACCP and food safety standards at all times
• Monitoring stock levels and ensuring correct stock rotation and storage procedures
• Maintaining effective portion control and actively minimising food waste
• Keeping your section clean, organised and operating efficiently throughout preparation and service
• Communicating effectively with the kitchen brigade to ensure smooth and timely service
• Supporting other kitchen sections when required during busy service periods
• Contributing to a positive, professional and disciplined kitchen culture

Why Join The President Hotel

• Work within a professional, high-volume hotel kitchen
• Take ownership of your section while developing your leadership and culinary skills
• Gain exposure to multiple outlets, functions and high-volume service environments
• Play a key role in our exciting journey toward luxury
• Work alongside passionate hospitality and culinary professionals
• Enjoy a competitive salary, company contributions toward medical aid and provident, staff meals on duty and an outstanding team culture