Senior Chef De Partie

Blockhouse Kitchen; Cape Town; On-site; ZAR 50 000 - 200 000; Full time

Job summary

A local dining establishment in Cape Town is seeking a Senior Chef de Partie to manage a designated kitchen section with minimal supervision. Responsibilities include training junior staff, maintaining high-quality standards, and ensuring kitchen cleanliness and safety. Ideal candidates possess 3-4 years of kitchen experience, technical cooking skills, and the ability to motivate team members. Full-time position requiring evening and weekend shifts, with a strong emphasis on teamwork and discipline.

Qualifications

• Minimum 3–4 years' professional kitchen experience, with at least 1 year as Chef de Partie or equivalent.
• Knowledge of food safety and hygiene standards.
• Organised, reliable, and calm under pressure.

Responsibilities

• Manage and oversee the day-to-day operations of an assigned kitchen section.
• Train and support Commis and Juniors in the section, ensuring correct technique and kitchen discipline.
• Maintain mise en place levels and minimize waste.
• Uphold food safety, hygiene, and kitchen cleanliness standards.

Skills

Strong technical cooking skills across multiple sections

Ability to train and motivate junior team members

Excellent communication and teamwork skills

Education

Formal culinary training

Job description

Overview

Reports to: Sous Chef / Head Chef

Purpose of the Role: The Senior Chef de Partie is responsible for running a designated section of the kitchen with minimal supervision, ensuring consistent quality, efficiency, and adherence to kitchen standards. They support the sous chef in training and supervising junior staff, maintaining mise en place, and delivering dishes in line with the restaurant's standards.

Responsibilities

• Manage and oversee the day-to-day operations of an assigned kitchen section
• Prepare, cook, and present dishes to the highest standard of quality and consistency
• Train and support Commis and Juniors in the section, ensuring correct technique and kitchen discipline
• Maintain mise en place levels and minimising waste
• Uphold food safety, hygiene, and kitchen cleanliness standards
• Monitor stock usage, report shortages, and assist in accurate ordering of ingredients
• Monitor portioning, and wastage across sections to ensure food cost targets are met
• Support smooth service by coordinating timing with other sections and communicating effectively with the pass
• Take responsibility for section handovers and ensure continuity between shifts
• Assist sous chef and head chef in developing new dishes and seasonal menu items
• Uphold kitchen discipline, punctuality, and teamwork, setting a professional example for junior staff

Qualifications

• Minimum 3–4 years' professional kitchen experience, with at least 1 year as Chef de Partie or equivalent
• Formal culinary training (preferred but not mandatory if experience is strong)
• Strong technical cooking skills across multiple sections
• Knowledge of food safety and hygiene standards
• Ability to train and motivate junior team members
• Organised, reliable, and calm under pressure
• Excellent communication and teamwork skills

Working Conditions

• Full-time position, 6 days per week with 1 scheduled day off
• Shifts include evenings, weekends, and public holidays as per service needs
• Work requires standing for extended periods and handling of hot, sharp, or heavy kitchen equipment
• Uniform and hygiene standards must be adhered to at all times
• Job Type: Full-time
• Language: English (Required)
• Work Location: In person