Demi Chef De Partie

Vineyard Hotel; Wes-Kaap; On-site; ZAR 165,000 - 276,000; Part time

Job summary

Vineyard Hotel in Newlands, Cape Town is seeking a Demi Chef de Partie to assist in delivering high-standard dishes under the Sous Chef and Chef de Partie. You will work with the menu, prepare mise en place on time, and support high-volume service across shifts to ensure quality.

Join a respected employer that values staff wellness, community and environment, with emphasis on training, hygiene and teamwork in a busy up-market kitchen.

Qualifications

• Matric (NQF Level 4) is required; culinary qualification from SA or international institution advantageous.
• 1–2 years’ experience in a similar role in a busy up-market establishment.
• Able to work shifts and is flexible; satisfactory criminal record subject to assessment.

Responsibilities

• Prepare and cook dishes with precision, following recipes and quality standards.
• Assist Chef de Partie to manage section operations for efficiency and consistency.
• Train and mentor junior staff, including Commis Chefs and Trainees, in culinary techniques.
• Monitor ingredient usage, check stock levels, and report fluctuations to the Chef de Partie.
• Keep workstations clean and organized, adhere to food safety and sanitation standards.
• Rotate stock using FIFO to maintain freshness and minimize waste.
• Receive, inspect, and store deliveries accurately.
• Follow health and safety regulations for food handling and cooking.
• Communicate effectively with kitchen staff to ensure smooth service.

Skills

Team leadership

Cooking ability

Food safety

Communication skills

Working under pressure

Education

Matric (NQF Level 4)

Culinary qualification advantageous

Tools

Kitchen technology

Job description

Demi Chef de Partie | Newlands, Cape Town

Hourly Paid

This highly acclaimed Hotel prides itself on being a respected & progressive employer brand, celebrated for our investment in employee wellness, the broader community & the environment.

We are looking to recruit a Demi Chef de Partie who under the supervision of the Sous Chef and Chef De Partie helps in preparing and serving dishes to meet required standards. They familiarize themselves with the menu, adapting to changes to meet guest preferences. Ensuring timely and fresh mise en place, they support various shifts and kitchen areas as needed. During service, they assist in food preparation, focusing on timing and quality, and manage high-volume production under pressure. Additionally, they perform other duties as assigned by the department head.

Key Accountabilities

1. Prepare and cook dishes with precision, following established recipes and quality standards.
2. Work alongside the Chef de Partie to manage section operations, ensuring efficiency and consistency.
3. Train and mentor junior staff, including Commis Chefs and Trainees, in culinary techniques, equipment use, and dish preparation.
4. Monitor ingredient usage, check stock levels, and report any fluctuations to the Chef de Partie.
5. Keep workstations clean and organized, adhering to food safety and sanitation standards.
6. Rotate stock using the FIFO method to maintain ingredient freshness and minimize waste.
7. Receive, inspect, and store deliveries, ensuring accuracy and proper handling.
8. Follow health and safety regulations for food handling, storage, and cooking.
9. Communicate effectively with chefs and kitchen staff to ensure smooth, high-quality service.

Minimum Requirements

• Matric (NQF Level 4) is required and a Culinary or recognised qualification from a South African or International Educational Institution is advantageous
• Able to work shifts and is flexible
• Able to use kitchen technology
• At least 1-2 years’ experience in a similar role in a busy, up-market establishment
• Satisfactory criminal record, subject to assessment of the nature, severity, relevance, and recency of any offence.

Key Competencies

• Neat and professional.
• Excellent verbal and written communication skills.
• Excellent culinary knowledge
• Team leadership
• Ability to manage and delegate concurrently
• Ability to work under pressure
• Cooking ability
• Food and Hygiene safety

• Devotion to Quality
• Planning
• Performing under Pressure
• Results-oriented
• Cooperation
• Analysing and Forming Opinions
• Directing
• Initiative

Employment Equity

Preference will be given to Employment Equity candidates in line with the Company’s transformation objectives in the Employment Equity Plan.

Closing Date

by no later than 19 October 2026