Executive Chef de Partie - High-Volume Event Lead

Placements24; Midrand; On-site; ZAR 420,000 - 540,000; Full time

Benefits offered by this job

Performance bonuses

Training & development

Prestigious venues

Job summary

Placements24 is seeking an Executive Chef de Partie for high-volume events in Midrand, Gauteng. You will oversee a kitchen station, lead a small team, and ensure top-quality food and presentation.

The role demands strong HACCP compliance, cost control, and the ability to adapt to diverse client needs. You will collaborate with Head and Sous Chefs on menus and costing, mentor junior staff, and ensure flawless execution during busy periods at prestigious venues across Gauteng.

Qualifications

• Formal culinary qualification from a recognized institution.
• Minimum 5 years in a similar role within catering or fine dining.
• Strong leadership and ability to manage a kitchen team.
• Deep knowledge of food safety, HACCP, and hygiene practices.
• Excellent organizational and time-management skills.

Responsibilities

• Direct and supervise cooking at your station to ensure quality.
• Manage inventory for your section, including ordering and storage.
• Maintain strict food safety and hygiene standards.
• Collaborate on menu development, costing, and event execution.
• Train and mentor junior kitchen staff for continuous improvement.
• Control food costs through portioning and waste reduction.
• Ensure timely service during busy events and coordinate with FOH.
• Maintain a clean, organized, and fully equipped workspace.

Skills

Leadership

Cooking techniques

Food presentation

HACCP knowledge

Inventory control

Education

Formal culinary qualification

Job description

Placements24 is seeking an Executive Chef de Partie for high-volume events in Midrand, Gauteng. You will oversee a kitchen station, lead a small team, and ensure top-quality food and presentation.

The role demands strong HACCP compliance, cost control, and the ability to adapt to diverse client needs. You will collaborate with Head and Sous Chefs on menus and costing, mentor junior staff, and ensure flawless execution during busy periods at prestigious venues across Gauteng.