Senior Chef De Partie

eJobDesign; Cape Town; On-site; ZAR 165,000 - 248,000; Full time

Job summary

eJobDesign is hiring a Senior Chef de Partie for the banqueting kitchen in Newlands, Cape Town. The role focuses on upholding top hospitality standards and supporting service across kitchen sections.

You will train junior staff, supervise during busy events, and collaborate with Sous Chefs and front-of-house to ensure timely, high-quality dishes. Must be flexible to work shifts and maintain cleanliness and safety.

Qualifications

• Recognised culinary qualification from SA or international institution at NQF Level 4–5 or equivalent.
• Completed chef apprenticeship or formal practical culinary training.
• At least 2–3 years’ experience in a similar role in a busy, up-market establishment.
• Flexibility to work in multiple sections and able to work shifts.
• Proficient use of kitchen technology.
• Satisfactory criminal record, subject to assessment of offence details.

Responsibilities

• Prepare and cook dishes accurately, following recipes and quality standards.
• Manage a kitchen station and ensure it runs smoothly during service.
• Train and guide junior kitchen staff on techniques, equipment use, and dish preparation.
• Monitor food quality by tasting, checking presentation, and making adjustments.

Skills

Culinary qualification

Chef apprenticeship

Experience in busy kitchen

Flexibility to work shifts

Kitchen technology

Criminal record check

Education

NQF 4–5 culinary qualification

Chef apprenticeship / formal training

Tools

Kitchen technology

Job description

Senior Chef de Partie (Banqueting) | 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 an experienced Senior Chef de Partie who will assist in upholding the highest hospitality standards within the banqueting kitchen. Working under the guidance of Sous Chefs, they help prepare and serve dishes across all kitchen sections, ensuring quality aligns with hotel specifications. Additionally, they contribute to training junior staff, support efficient service operations, and maintain consistency in the culinary products delivered from the kitchen.

Key Accountabilities

• Prepare and cook dishes accurately, following recipes and quality standards.
• Manage a kitchen station and ensure it runs smoothly during service (when required).
• Train and guide Chef de Parties, Demi Chefs, Commis Chefs, and Trainees on techniques, equipment use, and dish preparation.
• Monitor food quality by tasting, checking presentation, and making necessary adjustments.
• Track ingredient usage, check stock levels, and report shortages to the Sous Chef.
• Maintain cleanliness and hygiene at your workstation, following food safety rules.
• Use FIFO method to rotate stock, keeping ingredients fresh and minimizing waste.
• Manage stock within your section to ensure enough supplies for daily service.
• Oversee the pass in the absence of the Sous Chef, ensuring food meets quality and health standards.
• Communicate clearly with the Sous Chef, Head Chef, and front-of-house to coordinate timing and service.
• Support the Sous Chef in creating staff rosters for different kitchen sections

Minimum Requirements

• Recognised culinary qualification from a South African or international institution at NQF Level 4–5 or equivalent.
• Completed chef apprenticeship or formal practical culinary training.
• At least 2-3 years’ experience in a similar role in a busy, up-market establishment.
• Flexibility to work in multiple sections and able to work shifts.
• Proficient use of kitchen technology
• 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
• Directing
• Performing under Pressure
• Planning
• Providing Feedback
• Results-oriented
• Cooperation
• Analysing and Forming Opinions

Employment Equity

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

Why Apply?

• An empowering work environment.
• A remuneration package including retirement & other benefits.
• 21 working days leave per annum.
• Training and development opportunities.

Closing Date

Please apply by no later than 21 September 2026