Chef De Partie

Vineyard Hotel; Wes-Kaap; On-site; ZAR 83,000 - 124,000; Full time

Benefits offered by this job

21 leave days per year

Retirement benefits

Training and development opportunities

Job summary

Vineyard Hotel in Newlands, Cape Town, is seeking an experienced Chef de Partie (CDP) to assist in maintaining the highest hospitality standards within the main kitchen. You will train junior staff, support efficient service, and ensure consistent culinary quality across sections under the guidance of Sous Chefs and Senior CDPs.

The role requires 2–3 years of relevant experience, a SA or international culinary qualification, and flexibility to work across sections and shifts.

Qualifications

• Matric and recognised culinary qualification (NQF 4–5 or equivalent).
• Completed chef apprenticeship or formal culinary training.
• 2–3 years’ experience in a similar, up-market establishment.
• Flexibility to work across multiple sections and shifts.
• Proficient use of kitchen technology, sanitation and safety standards.

Responsibilities

• Prepare and cook dishes with precision, following recipes and quality standards.
• Manage a kitchen station for smooth service operation.
• Train and mentor junior chefs and trainees in techniques and equipment.
• Ensure dishes meet hotel standards via tasting, adjustments and quality control.
• Rotate stock using FIFO to ensure freshness and minimize waste.
• Maintain cleanliness and uphold health and safety regulations.

Skills

Cooking skills

Team leadership

Food safety

Communication

Attention to detail

Multi-section experience

Education

Culinary qualification (NQF 4–5)

Tools

Kitchen equipment

Job description

Chef de Partie | Newlands, Cape Town

(Hourly Paid)

This highly acclaimed Hotel prides itself on being a respected & progressive employer brand, celebrated for our investment in employee wellness, the broader community & the environment.

We are looking to recruit an experienced Chef de Partie (CDP) who will assist in upholding the highest hospitality standards within the main kitchen. Working under the guidance of Sous Chefs and Senior CDPs, they help prepare and serve dishes across all kitchen sections, ensuring quality aligns with hotel specifications. Additionally, they contribute to training junior staff, support efficient service operations, and maintain consistency in the culinary products delivered from the kitchen.

Key Accountabilities

1. Prepare and cook dishes with precision, following recipes and quality standards.
2. Manage a kitchen station, ensuring readiness and smooth operation during service.
3. Train and mentor Demi Chefs, Commis Chefs, and Trainees in techniques, equipment, and dish preparation.
4. Ensure dishes meet hotel standards through monitoring, tasting, and adjustments.
5. Track ingredient usage, check stock, and report needs to the Sous Chef.
6. Maintain workstation cleanliness and adhere to food safety regulations.
7. Rotate stock using FIFO to ensure freshness and minimize waste.
8. Receive, inspect, and store deliveries correctly.
9. Follow health and safety regulations for food handling, storage, and cooking.
10. Collaborate with kitchen staff for seamless service and team success.

Minimum Requirements

• Matric is required alongside a recognised culinary qualification from a South African or international institution at NQF Level 4–5 or equivalent.
• Completed chef apprenticeship or formal practical culinary training.
• At least 2-3 years’ experience in a similar role in a busy, up-market establishment.
• Flexibility to work in multiple sections and able to work shifts.
• Proficient use of kitchen technology
• Satisfactory criminal record, subject to assessment of the nature, severity, relevance, and recency of any offence.

Key Competencies

• Neat and professional.
• Excellent verbal and written communication skills.
• Excellent culinary knowledge
• Team leadership
• Ability to manage and delegate concurrently
• Ability to work under pressure
• Cooking ability
• Food and Hygiene safety
• Devotion to Quality
• Performing under Pressure
• Planning
• Results-oriented
• Cooperation
• Directing
• Analysing and Forming Opinions
• Providing Feedback

Employment Equity

Preference will be given to Employment Equity candidates in line with the Company’s transformation objectives in the Employment Equity Plan.

Why Apply?

• An empowering work environment.
• A remuneration package including retirement and other benefits.
• 21 working days leave per annum.
• Training and development opportunities.

by no later than 19 October 2026