Chef de Partie
Confirmed on the employer's own hiring board on Oct 26, 2026. First seen by Alion on Oct 12, 2026. Job Mail scores C on the Alion truth index.
Minimum Requirements
- Relevant Culinary qualification or professional chef training
- Minimum 2 to 3 years’ relevant experience as a Chef de Partie or experienced Demi Chef de Partie ready to take the next step
- Experience within a busy 4-star or 5-star hotel, luxury resort or high-volume kitchen environment
- Strong knowledge of cooking techniques, food preparation and presentation standards
- Ability to confidently manage and take ownership of an assigned kitchen section
- Strong understanding of mise en place, portion control and kitchen service procedures
- Sound understanding of food safety, hygiene and HACCP standards
- Ability to maintain quality, consistency and speed during high-volume service
- Strong organisational and time-management skills
- Ability to work effectively under pressure as part of a professional kitchen brigade
- Ability to guide and support junior chefs within your section
- Ability to work shifts, weekends and public holidays
- Professional grooming, presentation and a disciplined approach to work
- South African citizen or holder of a valid South African work permit
- A fully updated CV with a professional, recent profile image and contactable reference details is essential
What You’ll Be Doing
- Taking full ownership of your assigned kitchen section and ensuring consistent quality and service throughout every shift
- Preparing, cooking and presenting dishes according to established recipes and presentation standards
- Ensuring all mise en place is completed and your section is fully prepared before each service
- Maintaining quality, consistency and speed during high-volume breakfast, lunch, dinner and function service
- Working closely with the Executive Chef, Sous Chefs and wider kitchen brigade to ensure smooth and efficient kitchen operations
- Guiding and supporting Commis Chefs and Demi Chefs and assisting with on-the-job training where required
- Maintaining exceptional food quality, hygiene, HACCP and food safety standards at all times
- Monitoring stock levels and ensuring correct stock rotation and storage procedures
- Maintaining effective portion control and actively minimising food waste
- Keeping your section clean, organised and operating efficiently throughout preparation and service
- Communicating effectively with the kitchen brigade to ensure smooth and timely service
- Supporting other kitchen sections when required during busy service periods
- Contributing to a positive, professional and disciplined kitchen culture
Why Join The President Hotel
- Work within a professional, high-volume hotel kitchen
- Take ownership of your section while developing your leadership and culinary skills
- Gain exposure to multiple outlets, functions and high-volume service environments
- Play a key role in our exciting journey toward luxury
- Work alongside passionate hospitality and culinary professionals
- Enjoy a competitive salary, company contributions toward medical aid and provident, staff meals on duty and an outstanding team culture