Chef de Partie

If you are confident taking ownership of your section, passionate about your craft, and committed to delivering consistently high culinary standards in a fast-paced hotel kitchen, this opportunity is for you.

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