Demi Chef de Partie (Outeniqua Halfway House)

Fancourt; Cape Town; On-site; ZAR 20 000 - 30 000; Full time

Job summary

An established industry player is seeking a passionate Commis Chef to join their dynamic kitchen team. This role is perfect for individuals who thrive in fast-paced environments and have a strong attention to detail. The ideal candidate will have formal culinary training and experience in a quality production kitchen, ensuring top-notch food preparation and adherence to health standards. If you are creative and eager to contribute to a high-quality dining experience, this opportunity is tailored for you. Join a team that values excellence and offers a vibrant work atmosphere.

Qualifications

• Minimum 6 months of formal chef’s training required.
• At least 2 years of experience as a Commis Chef in a quality kitchen.

Responsibilities

• Monitor food delivery & quality; prepare food according to specific menus.
• Ensure cleanliness and correct storage of operating equipment.
• Adhere to health & safety requirements including pest control.

Skills

Creativity

Attention to Detail

Ability to Work Under Pressure

Flexible Hours

Education

Grade 12 or Equivalent

Formal Chef's Training

Job description

Job Location : Western Cape, Cape Town

Deadline : May 24, 2025

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The ideal candidate will be creative, have a keen eye for detail, be able to work in a fast-paced, highly pressurized environment, handle large utensils and food produce, and work long and flexible hours.

This position requires a minimum qualification of Grade 12 or equivalent, 6 months of formal chef’s training, and at least 2 years of experience as a Commis Chef in a quality production kitchen. Experience within a 4-star environment will be advantageous.

Duties include, but are not limited to :

• Food quality & preparation – monitor food delivery & quality; prepare food according to specific menus, standards, and in line with costing and portions;
• Care of operating equipment – cleaning and correct storage;
• Advise senior chefs of food status at end of shift;
• Adherence to all health & safety requirements, including cleanliness, recycling, pest control, and waste management.