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Salary
≈ $8k – $14k per year (Estimated)
Location
In office (South Africa)
Seniority
Junior · 2+ years exp
Employment
Full-Time

Confirmed on the employer's own hiring board on Oct 26, 2026. First seen by Alion on Oct 20, 2026. Job Mail scores C on the Alion truth index.

Overview
Company
Impact
Profile match
Job Mail is a South African online job board offering a large selection of vacancies across the country and some positions abroad. Job seekers can search and apply for jobs online, upload a CV and receive job alerts, while employers and recruitment agencies can advertise positions to a broad national audience. The brand is one of the longer-established names in South African job advertising and is operated from South Africa.
Minimum Requirements
  • Grade 12 (Matric).
  • Certificate or Diploma in Culinary Arts or Professional Cookery.
  • Minimum 2-4 years' experience as a Chef de Partie or Demi Chef de Partie in a hotel, lodge, resort, or fine dining restaurant.
  • Experience in a luxury hospitality environment is advantageous.
Qualifications
  • Formal Culinary qualification from a recognised institution.
  • Food Safety/HACCP Certification.
  • First Aid Certification (advantageous).
Technical Skills
  • Strong knowledge of food preparation and cooking techniques.
  • Experience working in a specific kitchen section (Hot Kitchen, Grill, Pastry, Larder, etc.).
  • Understanding of food costing and portion control.
  • Knowledge of stock control and inventory management.
  • Familiarity with HACCP and food safety standards.
  • Ability to operate commercial kitchen equipment safely and efficiently.
Core Competencies
  • Excellent culinary skills and attention to detail.
  • Strong organisational and time management abilities.
  • Ability to work under pressure in a fast-paced environment.
  • Good communication and teamwork skills.
  • Leadership ability to supervise junior staff.
  • Problem-solving and decision-making skills.
  • Commitment to quality and consistency.
Personal Attributes
  • Passion for cooking and culinary excellence.
  • Professional, reliable, and hardworking.
  • Positive attitude and willingness to learn.
  • Calm and composed during busy service periods.
  • Flexible and adaptable to operational requirements.
  • Strong work ethic and commitment to continuous improvement.
Key Performance Indicators (KPIs)
  • Consistency in food quality and presentation.
  • Timely preparation and service of dishes.
  • Guest satisfaction and feedback.
  • Food cost control and waste reduction.
  • Compliance with food safety and hygiene standards.
  • Cleanliness and organisation of the assigned section.
  • Stock accuracy and inventory management.
  • Performance and development of junior kitchen staff.
Working Conditions
  • Based in a hotel, lodge, resort, or restaurant kitchen.
  • Requires standing for extended periods and working in a hot, fast-paced environment.
  • Flexible working hours, including early mornings, evenings, weekends, and public holidays.
  • May be required to assist with banquets, weddings, special events, and peak service periods.
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