Chef de Partie - Banqueting

Karen Tupper Recruitment; Wes-Kaap; On-site; ZAR 240,000 - 360,000; Full time

Job summary

Karen Tupper Recruitment is seeking a Chef De Partie for an upmarket restaurant in the Western Cape. You will lead a kitchen section, plan seasonal menus, mentor staff and ensure food safety and stock control in a fast-paced setting.

Applicants should have 2+ years in a CDP role, SA citizenship, a recognized culinary qualification, and strong leadership and organizational skills. Weekend/evening shifts may be required.

Qualifications

• Must be a SA Citizen.
• Matric/Grad 12 and a recognized Culinary/Hospitality Qualification.
• At least 2 years proven experience in a Chef De Partie capacity within an upmarket reputable restaurant and/or 4- or 5-star hotel environment.
• Strong knowledge of culinary techniques, kitchen management, and food safety regulations.
• Experience in mentoring and coaching of kitchen team.
• Excellent leadership, communication, interpersonal skills and team management skills.
• Ability to work as part of a team and without supervision.
• Be proactive and show initiative.
• Well-groomed and professional disposition.
• English language proficiency (additional languages are a plus).
• Experience in stock management and control.
• Ability to perform well under pressure in a fast-paced environment.
• Strong planning, organizational skills and attention to detail.
• Ability to manage conflict with diplomacy.
• Flexibility to work weekends, public holidays, evenings and as per operational requirements.
• Proficiency in Microsoft Office.

Responsibilities

• Collaborate closely with the Kitchen leadership to plan and execute creative and seasonal menus in line with the hotel’s standards.
• Manage the day-to-day designated area of operations of the kitchen environment, always ensuring efficiency and quality.
• Supervise, train, and motivate kitchen staff to maintain a high level of performance and professionalism.
• Monitor food preparation and presentation, ensuring all dishes are prepared to perfection.
• Ensure compliance with health, safety, and hygiene regulations and maintain high standards of food safety at all times.
• Assist in the management of food inventory, ordering, and controlling stock to minimize waste and reduce cost.
• Provide leadership in maintaining the highest levels of service, quality, and guest satisfaction.
• Lead by example, creating a positive, collaborative, and efficient work environment.
• Assist with the development and execution of creative and innovative menus, including seasonal offerings, special events, and à la carte dishes to enhance the guest dining experience as required.
• Perform other duties as and when operationally required.

Skills

Leadership

Communication

Team management

Mentoring

Food safety

Creativity

Proactive

Stock control

Education

Matric/Grade 12

Culinary/Hospitality qualification

Tools

Microsoft Office

Job description

Key requirements and experience

• Must be a SA Citizen
• Matric / Grad 12 qualificiaton
• A recognized Culinary / Hospitality Qualification
• At least 2 years proven experience in a Chef De Partie capacity within an upmarket reputable restaurant and/or 4- or 5-star hotel environment
• Strong knowledge of culinary techniques, kitchen management, and food safety regulations
• Experience in mentoring and coaching of kitchen team
• Exceptional creativity with a passion for culinary innovation and excellence
• Excellent leadership, communication, Interpersonal skills and team management skills
• Ability to work as part of a team and work without supervision
• Be proactive and show initiative
• Well-groomed and professional disposition
• Be well versed in the English language essential (additional languages are a plus).
• Experience in managing stock and stock control
• Ability to work well under pressure in a fast-paced, high-demand environment
• Strong planning, organizational skills
• Strong attention to detail skills and efficiency pertaining to area of responsibility.
• Ability to manage conflict and challenging situations with respect and diplomacy.
• Flexibility to work on weekends, public holidays, evenings and as per operational requirements.
• Proficiency in Microsoft Office packages

Key Responsibilities

• Collaborate closely with the Kitchen leadership to plan and execute creative and seasonal menus
• in line with the hotel’s standards
• Manage the day-to-day designated area of operations of the kitchen environment, always ensuring efficiency and quality
• Supervise, train, and motivate kitchen staff to maintain a high level of performance and professionalism
• Monitor food preparation and presentation, ensuring all dishes are prepared to perfection
• Ensure compliance with health, safety, and hygiene regulations and maintain high standards of food safety at all times
• Assist in the management of food inventory, ordering, and controlling stock to minimize waste and reduce cost
• Provide leadership in maintaining the highest levels of service, quality, and guest satisfaction
• Lead by example, creating a positive, collaborative, and efficient work environment
• Assist with the development and execution of creative and innovative menus, including seasonal offerings, special events, and à la carte dishes to enhance the guest dining experience as required
• Perform other duties as and when operationally required