Chef de Partie – Hotel Kitchen

About the role

The Chef de Partie will support the kitchen team in delivering high‑quality meals that meet brand standards and ensure every guest leaves as a returning and referring guest. Working in a busy hotel environment, the role involves preparing dishes, maintaining hygiene, and contributing to overall service excellence.

Key responsibilities

• Prepare and cook menu items in line with brand specifications and food safety standards.
• Implement cost‑containment measures and assist with financial controls for the kitchen.
• Operate kitchen equipment safely according to manufacturers’ manuals.
• Maintain cleanliness and presentation of workstations, storage areas and service areas.
• Identify and communicate possible improvements to product offering, service delivery or productivity.
• Participate in staff training, performance tracking and compliance with health & safety audits.
• Handle cash transactions and authorise fund movements as required, subject to fraud checks.

Required profile

• Minimum Grade 12 or equivalent with a National Certificate in Hospitality or Professional Cookery (NQF Level 4).
• At least three years of culinary experience in a formally brigaded kitchen.
• Ability to work long hours, shifts and perform physically demanding tasks such as standing for extended periods and manual handling.
• Clear criminal and credit check for handling money and authorising payments.

Required skills

• Proficiency in Microsoft Office Suite.
• Knowledge of food safety procedures and health regulations.
• Competence in operating and maintaining kitchen equipment.