{"id":2964164,"url":"https://alion.io/job/job-mail-chef-de-partie-cdp","title":"Chef de Partie (CDP)","company":{"id":701519,"name":"Job Mail","domain":"jobmail.co.za","url":"https://alion.io/company/job-mail","size_band":null,"is_staffing_agency":true,"employer_type":"agency","is_intermediary":true,"listed_via":"jobmail.co.za","ats_vendor":"Schema","truth_index":{"grade":"C","score":65,"open_postings":6908,"ghost_share":0.49,"stale_share":0,"repost_share":0.711,"time_to_fill_p50_days":7,"computed_at":"2026-10-28T05:59:10Z"}},"role":"Hospitality","role_family":"Hospitality","seniority":"junior","employment_type":"full_time","work_mode":"on_site","remote_scope":null,"remote_scope_basis":null,"remote_working_hours":null,"hiring_geo_confidence":"structured","locations":["South Africa"],"countries":["ZA"],"hiring_countries":[],"hiring_countries_total":0,"salary":null,"salary_estimate":{"min_usd":8000,"max_usd":13500,"period":"year","method":"role_seniority_country_remote_cell","sample_n":15},"experience_years_min":2,"visa_sponsorship":false,"relocation_package":false,"has_equity":false,"technologies":[],"status":"live","first_seen_at":"2026-10-20T23:36:57Z","employer_posted_date":"2026-10-20","last_verified_at":"2026-10-20T23:36:57Z","board_verified":false,"closed_at":null,"days_open":7,"trust":{"level":"ok","repost_count":null,"flags":[],"days_open":7},"description":"Minimum RequirementsGrade 12 (Matric).\nCertificate or Diploma in Culinary Arts or Professional Cookery.\nMinimum 2-4 years' experience as a Chef de Partie or Demi Chef de Partie in a hotel, lodge, resort, or fine dining restaurant.\nExperience in a luxury hospitality environment is advantageous.\n QualificationsFormal Culinary qualification from a recognised institution.\nFood Safety/HACCP Certification.\nFirst Aid Certification (advantageous).\n Technical SkillsStrong knowledge of food preparation and cooking techniques.\nExperience working in a specific kitchen section (Hot Kitchen, Grill, Pastry, Larder, etc.).\nUnderstanding of food costing and portion control.\nKnowledge of stock control and inventory management.\nFamiliarity with HACCP and food safety standards.\nAbility to operate commercial kitchen equipment safely and efficiently.\nCore CompetenciesExcellent culinary skills and attention to detail.\nStrong organisational and time management abilities.\nAbility to work under pressure in a fast-paced environment.\nGood communication and teamwork skills.\nLeadership ability to supervise junior staff.\nProblem-solving and decision-making skills.\nCommitment to quality and consistency.\nPersonal AttributesPassion for cooking and culinary excellence.\nProfessional, reliable, and hardworking.\nPositive attitude and willingness to learn.\nCalm and composed during busy service periods.\nFlexible and adaptable to operational requirements.\nStrong work ethic and commitment to continuous improvement.\n Key Performance Indicators (KPIs)Consistency in food quality and presentation.\nTimely preparation and service of dishes.\nGuest satisfaction and feedback.\nFood cost control and waste reduction.\nCompliance with food safety and hygiene standards.\nCleanliness and organisation of the assigned section.\nStock accuracy and inventory management.\nPerformance and development of junior kitchen staff.\n Working ConditionsBased in a hotel, lodge, resort, or restaurant kitchen.\nRequires standing for extended periods and working in a hot, fast-paced environment.\nFlexible working hours, including early mornings, evenings, weekends, and public holidays.\nMay be required to assist with banquets, weddings, special events, and peak service 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