Event Catering Chef de Partie: Creative, Fast-Paced Kitchen

Placements24; Cape Town; Hybrid; ZAR 246,000 - 312,000; Full time

Benefits offered by this job

Competitive salary

Professional development

Discounted meals

Access to modern kitchen

Renowned culinary team in Cape Town

Job summary

Placements24 seeks a talented Event Catering Chef de Partie to join the Cape Town culinary team. The role blends hands-on kitchen work with event planning, focusing on exceptional preparation, presentation, and quality for a range of events.

You will support Head and Sous Chefs, contribute to menu development, and maintain strict food safety practices. A strong foundation in classical and contemporary techniques is essential for success in this fast-paced environment.

Qualifications

• Proven experience as Chef de Partie in reputable establishments.
• Strong knife skills and attention to detail in preparation and presentation.
• Knowledge of food safety, HACCP, and sanitation standards.
• Ability to work effectively in fast-paced, high-pressure environments.
• Excellent communication and teamwork skills.

Responsibilities

• Prepare and cook high-quality dishes for events according to established recipes and standards.
• Manage a specific section of the kitchen, ensuring readiness for service.
• Contribute to menu planning and development with innovative dishes.
• Maintain impeccable hygiene, cleanliness, and organization in the kitchen.
• Supervise and mentor junior kitchen staff as needed.
• Collaborate with the culinary team to ensure smooth service during events.

Skills

Chef de Partie

High-pressure kitchen

Knife skills

Food safety

Teamwork

Menu development

Time management

Education

Culinary certification

Tools

Modern kitchen equipment

Job description

Placements24 seeks a talented Event Catering Chef de Partie to join the Cape Town culinary team. The role blends hands-on kitchen work with event planning, focusing on exceptional preparation, presentation, and quality for a range of events.

You will support Head and Sous Chefs, contribute to menu development, and maintain strict food safety practices. A strong foundation in classical and contemporary techniques is essential for success in this fast-paced environment.