Chef de Partie

Hospitality Hire; Wes-Kaap; On-site; ZAR 279,000 - 390,600; Full time

Job summary

Hospitality Hire is looking for a passionate Chef de Partie to join The President Hotel's culinary team in South Africa. The ideal candidate will have 2–3 years of experience in a high-volume kitchen, excellent communication skills, and the ability to thrive under pressure. Responsibilities include managing a kitchen section, ensuring strict hygiene standards, and training junior staff. This role offers an exciting opportunity for professional growth while maintaining luxury dining standards.

Qualifications

• 2–3 years’ experience as a Chef de Partie in a large hotel or high-volume restaurant.
• Strong knowledge of modern cooking techniques, food presentation, and kitchen safety standards.
• Ability to manage a section independently and ensure consistency in food quality.

Responsibilities

• Take responsibility for a designated section of the kitchen.
• Prepare, cook, and plate dishes to luxury hotel standards.
• Maintain strict hygiene, safety, and HACCP standards.
• Train and guide junior chefs and commis chefs.

Skills

Hands-on experience

Strong organisational skills

Team player

Communication skills

Food cost management

Ability to thrive under pressure

Education

Formal culinary qualification or diploma

Job description

The President Hotel is entering an exciting phase of growth and transformation, and we are creating a new opportunity for a Chef de Partie to join our culinary team.

We are seeking a passionate and skilled Chef de Partie with proven experience in large‑scale 4- or 5-star hotel kitchens. The ideal candidate will be hands‑on, reliable, and committed to maintaining the highest culinary standards while supporting the smooth running of daily kitchen operations.

Experience & Requirements

• 2–3 years’ experience as a Chef de Partie in a large hotel or high‑volume restaurant
• Formal culinary qualification or diploma (advantageous)
• Strong knowledge of modern cooking techniques, food presentation, and kitchen safety standards
• Ability to manage a section independently and ensure consistency in food quality
• Proven experience in food cost management, stock control, and minimising wastage
• Strong organisational and time management skills
• Ability to thrive under pressure in a high‑volume environment
• Team player with excellent communication skills
• South African citizen with a valid ID

Duties & Responsibilities

• Take responsibility for a designated section of the kitchen, ensuring smooth preparation and service
• Prepare, cook, and plate dishes to luxury hotel standards and recipes
• Support menu planning, innovation, and seasonal dish updates under the guidance of senior chefs
• Maintain strict hygiene, safety, and HACCP standards in your section
• Monitor stock levels, requisitions, and ensure efficient use of resources
• Train and guide junior chefs and commis chefs in food preparation and section management
• Collaborate with fellow kitchen staff and service teams to ensure seamless operations
• Assist in ensuring consistency of food quality across banqueting, breakfast, and à la carte services
• Handle guest dietary requests and special requirements with professionalism