Senior Chef De Partie

Capsicum Culinary Studio; Cape Town; On-site; ZAR 180,000 - 260,000; Full time

Job summary

Capsicum Culinary Studio in Cape Town is seeking a skilled Senior Chef de Partie to support the day-to-day kitchen operations. You will manage your section, ensure dishes meet standards, and lead junior chefs while maintaining stock levels and food safety compliance.

The role requires 3–5 years in a professional kitchen, prior Chef de Partie experience, and a hands-on approach under pressure. You must be able to train staff, control costs, work shifts, weekends and holidays.

Qualifications

• Minimum 3–5 years in a professional kitchen.
• Previous experience as a Chef de Partie.
• Strong knowledge of food preparation and kitchen operations.
• Ability to lead and train junior kitchen staff.
• Good understanding of stock control and food cost management.
• Willingness to work shifts, weekends, and public holidays.

Responsibilities

• Manage your assigned kitchen section and ensure dishes meet standards.
• Prepare and plate dishes to standard.
• Oversee junior chefs and provide guidance.
• Maintain stock levels and monitor usage.
• Ensure compliance with food safety and hygiene standards.

Skills

Kitchen leadership

Food preparation

Stock management

Food safety

Team training

Shift work

Job description

Hiring a Senior Chef de Partie!

We are looking for a skilled and reliable Senior Chef de Partie to assist in the day-to-day running of the kitchen and ensure the consistent delivery of high-quality food. The successful candidate will be responsible for managing their assigned kitchen section, preparing and plating dishes to standard, overseeing junior chefs, maintaining stock levels, and ensuring compliance with food safety and hygiene standards. This role is ideal for a hands-on chef who can work efficiently under pressure and contribute positively to a fast-paced kitchen environment.

Requirements

• Minimum 3-5 years' experience in a professional kitchen.
• Previous experience as a Chef de Partie.
• Strong knowledge of food preparation and kitchen operations.
• Ability to lead and train junior kitchen staff.
• Good understanding of stock control and food cost management.
• Willingness to work shifts, weekends, and public holidays.