Chef de Partie (variouse locations nationally)

MyCareerCraft; Franschhoek; On-site; ZAR 50 000 - 200 000; Full time

Job summary

A leading luxury hotel in Franschhoek is seeking an experienced Chef de Partie to take ownership of their station. The ideal candidate will have a Culinary Certificate or Diploma and at least 3 years of experience in a fine dining environment. Responsibilities include supervising junior cooks, ensuring quality and consistency of dishes, and maintaining high standards of kitchen hygiene. Strong communication skills and the ability to work under pressure are essential. This position offers a vibrant and challenging culinary environment.

Qualifications

• Minimum 3 years experience as a Chef de Partie in a luxury hotel or fine dining restaurant.
• Strong technical skills and passion for precision, quality and consistency.
• Comfortable with high-profile clientele and maintaining professionalism at all times.

Responsibilities

• Take ownership of your station, preparing mise-en-place and supervising junior cooks.
• Ensure the highest quality and consistency of dishes.
• Monitor stock levels and control ingredient ordering.
• Maintain kitchen hygiene and food safety standards.

Skills

Technical culinary skills

Excellent communication

Team leadership

Ability to cope under pressure

Punctuality and discipline

Education

Culinary Certificate or Diploma

Job description

Requirements

• A recognised Culinary Certificate or Diploma.

• Minimum of 3 years experience as a Chef de Partie in a luxury hotel or fine dining restaurant

• Strong technical skills relevant to your station, and a passion for precision, quality and consistency.

• Excellent communication skills, the ability to lead a small team, mentor junior cooks, and maintain professionalism at all times.

• Comfortable dealing with high-profile/demanding clientele and motivated to work in a top-tier environment.

• Punctual, disciplined, flexible (including evenings, weekends, high seasons), with own reliable transport.

• A commitment to upholding the brand's premium standards, ability to cope under pressure while maintaining composure and creativity.

Key responsibilities

• Take full ownership of your station: preparing mise‑en‑place, supervising junior cooks, cooking and plating dishes according to the menu specifications.

• Ensure the highest quality, portioning, presentation and consistency of dishes leaving your station.

• Monitor and control stock levels, ingredient ordering (in consultation with Sous/Head Chef), storage, FIFO and waste reduction.

• Maintain the highest standards of kitchen hygiene, health & safety, food safety (HACCP) and equipment maintenance.

• Assist in menu development or dish refinement when requested, offering input on presentation, technique or costs.

• Work collaboratively across sections to ensure smooth service, handle busy periods calmly and support the kitchen team culture of excellence.