Hotel Chef de Partie

The President Hotel · Cape Town, Western Cape

Stop applying one at a time.

JobAlertsZA auto-applies to South African jobs like this one for you, overnight. Upload your CV once — we do the applying.

At The President Hotel, our kitchen is where passion, precision, teamwork and creativity come together to create memorable dining experiences. As we continue our journey toward luxury, we're looking for a skilled and passionate Chef de Partie with a minimum of 2 to 3 years' relevant experience, ideally within a busy 4-star or 5-star hotel, luxury resort or high-volume kitchen environment.
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

Deadline:19th September,2026