Demi Chef De Partie — Luxury Hotel Kitchen, High-Volume

President Hotel; Cape Town; Sur place; ZAR 180 000 - 240 000; Plein temps

Résumé du poste

President Hotel in Cape Town seeks a competent Chef de Partie to lead a kitchen section with focus on quality, speed, and presentation. You will prepare menus and dishes, while ensuring mise en place is flawless and service runs smoothly.

The role requires strong knowledge of cooking techniques, food safety and high-volume kitchen operation, with flexibility to work weekends and holidays. SA ID or work permit is essential.

Qualifications

• Cuisine qualification or relevant professional training
• 2–4 years experience as a Chef de Partie or strong Demi Chef ready to step up
• Experience within a hotel, resort or high-volume kitchen environment
• Strong knowledge of cooking techniques, food preparation and presentation standards
• Understanding of food safety, hygiene and HACCP standards
• Ability to work shifts, weekends and public holidays
• Well‑presented with a professional and disciplined approach
• South African ID or valid work permit

Responsabilités

• Take full responsibility for your assigned kitchen section
• Prepare and cook dishes in line with recipes and presentation standards
• Ensure mise en place is completed and service runs smoothly
• Maintain consistency, quality and timing during service
• Ensure all food is prepared to the highest quality and hygiene standards
• Follow kitchen procedures, portion control and plating guidelines
• Keep your section clean, organised and fully operational
• Monitor stock levels and assist with stock rotation and waste control

Connaissances

Chef de Partie experience

Hotel kitchen experience

Food safety HACCP

Shift work

Professional presentation

Formation

Culinary qualification

Description du poste

Minimum Requirements

• cuisine qualification or relevant professional training
• Minimum 2 to 4 years experience as a Chef de Partie or strong Demi Chef ready to step up
• Experience within a hotel, resort or high-volume kitchen environment
• Strong knowledge of cooking techniques, food preparation and presentation standards
• Understanding of food safety, hygiene and HACCP standards
• Ability to work shifts, weekends and public holidays
• Well‑presented with a professional and disciplined approach
• South African ID or valid work permit

What You’ll Be Doing

Running Your Section

• Take full responsibility for your assigned kitchen section
• Prepare and cook dishes in line with recipes and presentation standards
• Ensure mise en place is completed and service runs smoothly
• Maintain consistency, quality and timing during service

Maintaining Standards

• Ensure all food is prepared to the highest quality and hygiene standards
• Follow kitchen procedures, portion control and plating guidelines
• Keep your section clean, organised and fully operational
• Monitor stock levels and assist with stock rotation and waste control