Chef de Partie - Protea Hotel Fire & Ice! by Marriott, Menlyn Pretoria

Capsicum Culinary Studio; Pretoria; On-site; ZAR 50 000 - 200 000; Full time

Job summary

A well-known culinary school in Pretoria is seeking a Chef de Partie to oversee a specific section of the kitchen. Responsibilities include food preparation, managing junior staff, and ensuring high culinary standards. The ideal candidate has a diploma in professional cookery and prior experience in a busy kitchen. This role requires strong cooking and leadership skills, along with the ability to work under pressure.

Qualifications

• Proven experience as a Chef de Partie or similar role in a high-volume kitchen.
• Strong knowledge of kitchen operations, culinary techniques, and plating styles.
• Ability to work under pressure in a fast-paced environment.

Responsibilities

• Prepare, cook, and present dishes according to standard recipes.
• Manage a specific kitchen section and supervise junior staff.
• Maintain cleanliness and adhere to food safety regulations.

Skills

Strong cooking skills

Leadership

Time management

Teamwork

Organizational skills

Education

Diploma or certificate in Professional Cookery

Job description

Job Title : Chef de Partie ( Jnr Position)

Department : Kitchen / Culinary

Reports To : Sous Chef / Head Chef

Location : Protea Hotel Menlyn, Pretoria

Position Summary

The Chef de Partie is responsible for running a specific section of the kitchen and ensuring the preparation, cooking, and presentation of dishes are carried out to the highest standards. This role requires strong cooking skills, leadership in managing commis chefs or demi chefs, and the ability to maintain consistency and quality in line with the establishment’s culinary standards. For this position, you will mainly focus on the breakfast section and assist other sections as and when required.

Key Responsibilities

Food Preparation & Cooking

Prepare, cook, and present dishes according to standard recipes and plating guidelines.

Maintain high quality and consistency in all food produced.

Ensure portion control, correct storage, and freshness of ingredients.

Section Management

Manage a specific kitchen section (e.g., grill, pastry, sauce, or larder).

Delegate tasks and supervise junior kitchen staff within the section.

Ensure mise en place is completed ahead of service times.

Kitchen Hygiene & Safety

Maintain a clean, safe, and organised workstation.

Adhere to food hygiene, health, and safety regulations at all times.

Monitor proper storage, labelling, and rotation of stock (FIFO system).

Collaboration & Communication

Work closely with the Sous Chef and Head Chef to coordinate service.

Assist other sections when needed to ensure smooth kitchen operations.

Provide training and guidance to junior kitchen team members.

Stock Control & Waste Management

Assist in monitoring stock levels and reporting shortages.

Minimise waste through proper portion control and efficient use of ingredients.

Qualifications & Skills

Diploma or certificate in Professional Cookery or equivalent.

Proven experience as a Chef de Partie or similar role in a high-volume kitchen.

Strong knowledge of kitchen operations, culinary techniques, and plating styles.

Ability to work under pressure in a fast-paced environment.

Excellent time management and organisational skills.

Strong teamwork and leadership abilities.

Working Conditions

Requires working shifts, including weekends, evenings, and public holidays.

Standing for long periods and working in a hot, fast-paced environment.

To apply go to : Chef de Partie - Protea Hotel Fire & Ice! by Marriott, Menlyn Pretoria | Marriott Careers