Chef de Partie | Lead Kitchen Station & Mentor

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

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.