Chef de Partie

Reference: PE001742-JL-1

Chef de Partie
Location: Hotel
Industry: Hospitality
Location: Port Elizabeth Duties & Responsibilities

 

We are seeking a skilled and experienced Chef de Partie to join a hotel kitchen team. The successful candidate will be responsible for preparing, cooking and presenting high-quality meals in accordance with established culinary standards, food safety requirements and operational procedures. The role requires a hands-on professional who can maintain consistency, control food costs, minimise waste and contribute to an excellent guest dining experience.

Key Responsibilities

Kitchen Operations and Food Preparation

• Prepare, cook and present meals to the highest possible standard, ensuring consistency in quality, taste and presentation.
• Follow established recipes, standard operating procedures and food preparation guidelines.
• Maintain high standards of kitchen cleanliness, organisation and efficiency.
• Monitor kitchen stock levels, requisition supplies and receive deliveries.
• Ensure ingredients and supplies are used efficiently to minimise waste and control food costs.
• Participate in stocktaking and inventory control.
• Contribute to improving kitchen productivity, food quality and operational efficiency.

Food Safety, Health and Compliance

• Comply with all food safety, hygiene, health and safety requirements.
• Ensure cleaning chemicals are handled and stored safely in accordance with instructions and regulations.
• Maintain appropriate warning signage during cleaning and maintenance activities.
• Enforce health, safety and security procedures within kitchen and food preparation areas.
• Report safety hazards, security concerns and maintenance issues promptly.
• Complete required kitchen administration and compliance documentation accurately and on time.

Equipment and Maintenance

• Use, clean and store kitchen equipment correctly in accordance with operating instructions and training.
• Ensure all equipment is maintained in a safe and hygienic condition.
• Report equipment faults and maintenance requirements promptly.

Guest Service and Quality Standards

• Maintain consistently high standards of food quality, presentation, cleanliness and service.
• Ensure meals are prepared and delivered efficiently to meet service requirements.
• Monitor kitchen operations to ensure smooth coordination with restaurant and food service teams.
• Respond to guests' needs and contribute to a positive dining experience.
• Identify opportunities to improve menus, food offerings, service delivery and kitchen efficiency.

Team Leadership and Staff Development

• Provide guidance and support to junior kitchen staff, including Commis Chefs.
• Assist with the recruitment and onboarding of junior kitchen personnel when required.
• Support staff training, induction and ongoing development.
• Monitor staff performance and promote adherence to kitchen standards and procedures.
• Maintain positive working relationships and encourage teamwork, accountability and professionalism.
• Assist with performance management and disciplinary processes where required.

Minimum Requirements

• Grade 12 or equivalent.
• A recognised culinary qualification, such as a National Certificate (Vocational) in Hospitality at NQF Level 4 or a CATHSSETA Professional Cookery qualification at NQF Level 4.
• At least 3 years' culinary experience in a formally structured kitchen environment.
• Computer literacy, particularly proficiency in Microsoft Office.
• A sound understanding of food preparation, kitchen operations, food safety and health and safety procedures.

Advantageous Qualifications

• Higher Certificate in Food and Beverage Operations Management at NQF Level 5.
• A diploma in a culinary-related field.

Required Skills and Competencies

• Strong culinary and food preparation skills.
• Knowledge of food safety, hygiene and occupational health and safety.
• Understanding of kitchen equipment, usage and care.
• Good communication and interpersonal skills.
• Effective time management and organisational abilities.
• Strong attention to detail and commitment to quality.
• Stock control, inventory management and cost-containment awareness.
• Creative thinking and problem-solving abilities.
• Ability to work collaboratively as part of a team.
• Customer-focused and service-oriented approach.
• Adaptability, accountability and willingness to learn.
• Ability to guide and support junior kitchen staff.

Working Conditions

• Willingness to work shifts, weekends, public holidays and extended hours in line with hotel and hospitality industry requirements.
• Ability to stand for extended periods and perform repetitive kitchen tasks.
• Ability to work in a fast-paced environment and handle the physical demands of kitchen operations, including manual handling.
• Ability to manage pressure and maintain consistent performance during busy service periods.

Additional Responsibilities

The successful candidate may be required to perform other reasonable duties related to the role, as directed by management and within the scope of their expertise.   Package & Remuneration R15000