• We’re seeking a Demi Chef de Partie to join our culinary team and support the smooth running of our kitchen operations. If you live and breathe our values – Teamwork, Respect, Innovation, Accountability, Passion, and Integrity – we want you on our journey!

Key Responsibilities

Food Preparation & Cooking

• Assist in the preparation and cooking of dishes, ensuring high standards of flavour, presentation, and consistency.

Section Support

• Work closely with the Chef de Partie to manage a specific kitchen section such as grill, sauce, fish, or pastry.

Consistency & Quality Control

• Maintain the hotel’s culinary standards across all dishes while adhering to recipes and operational procedures.

Training & Mentorship

• Guide and support Commis Chefs and kitchen assistants, helping them develop skills and maintain high standards.

Inventory & Stock Control

• Assist with ordering, stock rotation, and waste management to ensure efficiency and freshness in your section.

Health, Safety & Hygiene

• Maintain strict hygiene practices and comply with food safety regulations at all times.

Menu Development

• Contribute creative ideas for new dishes and enhancements to existing menus in line with culinary trends.

Collaboration & Teamwork

• Work effectively with fellow chefs and departments to deliver seamless kitchen operations and an excellent guest dining experience.

Requirements

• Minimum of 2 years’ experience in a similar role within a hotel or reputable restaurant
• Culinary diploma or professional training advantageous
• Solid knowledge of kitchen operations, food safety, and section management
• Strong organisational and time-management skills
• Ability to train, mentor, and work collaboratively with junior staff
• Attention to detail with a commitment to maintaining the highest standards
• Must hold a valid South African ID

Key Competencies

• Culinary Excellence – Skilled in preparing high-quality dishes with precision and creativity.
• Team Collaboration – Works well with kitchen colleagues to ensure smooth operations.
• Leadership Potential – Capable of guiding and mentoring junior staff.
• Operational Efficiency – Knowledgeable in stock control, section organisation, and workflow management.
• Attention to Detail –  Dedicated to maintaining high standards of taste, quality, and presentation.