Chef de Partie - Breakfast

Karen Tupper Recruitment; Wes-Kaap; On-site; ZAR 180,000 - 300,000; Full time

Job summary

Karen Tupper Recruitment represents a luxury hotel seeking an experienced Chef De Partie to lead a designated kitchen area and assist in executing seasonal menus to the highest standards.

You will collaborate with Kitchen leadership, supervise and mentor staff, and ensure strict food safety and quality across all plates. The role requires proactive, well-groomed professionals fluent in English, capable of working weekends and after-hours when needed.

Qualifications

• Matric/Grad 12 and culinary/hospitality qualification.
• At least 2 years as Chef De Partie in an upmarket restaurant or 4-5 star hotel.
• Strong leadership and ability to work in a fast-paced environment.

Responsibilities

• Collaborate with Kitchen leadership to plan and execute creative and seasonal menus.
• Manage day-to-day operations of the designated kitchen area, ensuring efficiency and quality.
• Supervise, train, and motivate kitchen staff to maintain high performance and professionalism.
• Monitor food preparation and presentation to ensure dishes are prepared to perfection.
• Ensure compliance with health, safety, and hygiene regulations and maintain high food safety standards.
• Assist in inventory management, ordering, and stock control to minimize waste and costs.
• Provide leadership to maintain service quality and guest satisfaction.
• Lead by example to create a positive, collaborative work environment.
• Assist with development and execution of innovative menus for specials and events.

Skills

Culinary techniques

Kitchen management

Food safety

Team mentoring

Leadership

English language

Education

Matric/Grad 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 costs
• 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