Commis Chef & Chef De Partie — Elevate Quality Cuisine

University Of Fort Hare; Wes-Kaap; On-site; ZAR 180,000 - 260,000; Full time

Job summary

University Of Fort Hare is seeking a Chef de Partie to join our dynamic kitchen team. You will support the Senior CDP and Head Chef, ensuring high-quality dishes and presentation while maintaining HACCP standards.

Responsibilities include mise en place, food preparation, quality monitoring, and coordinating with Commis and apprentices to ensure efficient service. A strong focus on cleanliness, cost control, and accurate stock counts is required.

Qualifications

• Matric certificate required; diploma advantageous.
• 2+ years experience in a 5-star hotel or fine dining environment.
• Able to follow recipes and present dishes as instructed.
• Maintain HACCP standards and kitchen cleanliness.

Responsibilities

• Assist in mise en place and food preparation.
• Monitor quality and presentation; assist in staff coordination.
• Support in inventory and stock control; minimize waste.
• Oversee junior staff (Commis, Cooks, apprentices) to ensure smooth service.
• Ensure proper handling of equipment and training when needed.

Skills

Team coordination

Food presentation

Time management

Cost-control awareness

Education

Matric Certificate

Diploma in professional cookery

Tools

HACCP knowledge

Job description

Are you a passionate and skilled Chef de Partie looking to elevate your culinary journey? We’re seeking a dedicated professional to join our clients dynamic kitchen team, where creativity, quality, and excellence are at the heart of everything we do. You will be supporting the Senior CDP and Head Chef in ensuring the smooth and efficient operation of dedicated kitchen sections. Always making sure to maintain food quality and ensuring guest satisfaction through the preparation and presentation of exceptional dishes.Duties & Responsibilities:Assist the chef in checking the staff timing, grooming, and personnel cleanliness.Monitor food quality and presentation, ensuring consistency with the standards set by the Head Chef, and escalating any issues as needed.Assist in preparing food requisitions and coordinate inter-kitchen transfers.Does all the mise en place, preparation, cutting of meat, fish when the need arise, cooking and arranging of food as instructed.Co-ordinate activities of Commis, Cooks and apprentices to ensure an efficient and smooth food service.Controls cost by minimizing spoilage, waste and exercising portion control.Assist in managing kitchen stock by participating in monthly inventory counts, ensuring accuracy and proper documentation.Ensure proper handling and usage of kitchen equipment, utensils, and machinery, and provide training to staff when necessary.RequirementsExperience and skills:Minimum of 2 years experience within a 5-star hotel and or fine dining restaurantBe able to follow recipes and presentation of food and dishes as instructedEnsure cleanliness of the kitchen is up to HACCP standardsEnsure the highest quality of food and fresh produceGood organisational and time management skillsCost-control awarenessInherent Requirements:Matric CertificateDiploma in professional cookery advantageous