96 Chef De Partie jobs in South Africa

• Station Management: Oversee a designated section of the kitchen (e.g., grill, pastry, sauces), ensuring efficient and organized operations.
• Food Preparation: Prepare, cook, and present dishes in accordance with the menu and quality standards.
• Team Leadership: Supervise and mentor junior kitchen staff, including Commis Chefs and apprentices.
• Quality Control: Monitor and maintain the quality of dishes, ensuring consistency and adherence to recipes.
• Inventory Management: Assist in stock control, ordering, and minimizing waste.
• Health & Safety: Maintain high standards of cleanliness and hygiene in the kitchen, adhering to food safety regulations.
• Menu Development: Collaborate with the Sous Chef and Head Chef in developing new dishes and menu items.

• Proven experience as a Chef de Partie or in a similar role within a high-volume kitchen.
• Strong knowledge of culinary techniques and kitchen equipment.
• Excellent organizational and multitasking abilities.
• Ability to work efficiently under pressure.
• Leadership skills with the ability to train and develop junior staff.
• Knowledge of food safety and sanitation standards.
• Culinary degree or relevant certification preferred

• Prepare, cook, and present high-quality dishes in line with fine-dining lodge standards
• Maintain responsibility for a designated station ensuring readiness for each service
• Assist in menu innovation, seasonal dish creation, and signature lodge dining experiences
• Uphold strict hygiene, food safety, and cleanliness standards across all kitchen operations
• Support efficient stock control, portion management, and cost-conscious production
• Mentor junior chefs and contribute to a positive, collaborative kitchen culture
• Assist with bush dinners, private dining, and special function catering
• Ensure consistent delivery of exceptional food that enhances the overall guest experience

• Minimum 23 years experience in a CDP role within a luxury lodge or high-end culinary environment
• Formal culinary qualification preferred
• Strong knowledge of modern cooking techniques, plating, and flavour profiling
• Ability to work well under pressure and maintain high standards consistently
• Excellent communication, teamwork, and time management skills
• Passion for the bush and willingness to live in a remote lodge environment

• Competitive Salary
• Provident Fund and Medical Aid contributions on permanent positions.
• This is a live-in position with meals and uniform, usually 6/2 cycle.

Chef de Partie 

Position Overview:

A Chef de Partie (CDP) plays a vital role in a professional kitchen, taking charge of a specific section (such as grill, fish, or pastry) and ensuring that dishes are prepared and presented to the highest culinary standards. The CDP works closely with the Executive Chef and Sous Chef, contributing to both the daily operations and creative direction of the kitchen.

Key Responsibilities:

• Oversee and manage a designated kitchen section, ensuring high-quality food preparation and presentation.

• Prepare, cook, and plate dishes according to standard recipes and presentation guidelines.

• Assist the Executive Chef and Sous Chef with daily prep tasks and participate in menu development.

• Monitor inventory levels, manage stock rotation, and place orders for ingredients as needed.

• Ensure cleanliness and organization of the section, complying with all health, safety, and hygiene regulations.

• Supervise, support, and train junior kitchen staff (e.g., Comis Chefs), fostering a collaborative team environment.

• Operate and maintain kitchen equipment, reporting malfunctions or safety concerns promptly.

• Contribute to menu innovation by refining existing dishes and suggesting creative new ideas.

• Ensure proper storage, labeling, and rotation of all food items to minimize waste and ensure freshness.

Required Skills and Qualifications:

• Minimum 3 years of proven experience as a Chef de Partie or in a similar kitchen role.

• Professional culinary training or certification preferred.

• In-depth knowledge of diverse cooking techniques, kitchen equipment, and food safety standards.

• Strong organizational and time management skills, with the ability to multitask under pressure.

• Excellent communication and teamwork skills.

• Experience in menu planning, cost control, and plating techniques is a strong advantage.

• Manage your section confidently across hot and pastry service .
• Prepare and present dishes with consistency, flair, and attention to detail.
• Contribute to menu ideas, seasonal specials, and pastry offerings.
• Assist with breakfast, wine bar, and dinner service as required.
• Ensure hygiene, safety, and kitchen organisation standards are maintained.
• Work as part of a small, dynamic team to create a memorable guest experience .

• Minimum 35 years experience in a refined restaurant, hotel, or luxury hospitality environment.
• Proven skills in both hot kitchen and pastry/baking .
• Passion for seasonal produce and generous, guest-focused cooking .
• Flexibility, creativity, and a hands-on attitude.
• A team player with excellent organisational skills.

Job Overview:

Supervises and coordinates activities of a particular workstation engaged in preparing and cooking food products for various outlets per instruction of the direct supervisor onboard. The CDP 3 position is an entry level for the fleet. A CDP1 usually on a smaller class ships with less outlets and Guest count. This position should be developed to become a future CDP 2 and CDP 1 in all management responsibility, knowledge, skills and craftsmanship and has been certified into the position by the Culinary Trainer, Pastry or Bakery Supervisor / Corporate Chef.

Job Responsibilities:

All duties and responsibilities are to be performed in accordance with Royal Caribbean International's The Royal Way, SQM policy, corporate recipe standard, and onboard public health control plan for Food Safety and HACCP guidelines, environmental, and work place safety policies and procedures. Each shipboard employee may be required to perform all functions in various food service venues and galleys throughout the ship. The work stations or areas are usually categorized as follows:

• Main Galley including Butcher, Commissary, Pastry and Bakery
• Windjammer Galley
• Room service
• Crew galley
• Solarium

Radiance, Voyager and Freedom class ships to include additional galleys such as but not limited to:

• Portofino
• Chops Grille
• Jade
• Seaview
• Johnny Rockets
• Sorrentos
• Café Promenade/Café Latte Tude

Oasis class ships to include additional venues such as but not limited to:

• Giovanni's Table
• 150 Central Park
• Seafood Shack
• Support galleys on Deck 7
• Park Café
• Wipeout Café
• Café Mondo
• Donut Shoppe
• Chefs Table
• Concierge dining
• Vitality Cafe
• Cup Cake Shoppe
• Solarium Bistro
• Doghouse
• Rita's Cantina

Additional Responsibilities:

1. In accordance with Royal Caribbean International's philosophy of Anchored in Excellence, each employee conducts one's self in a professional and courteous manner at all times.
2. Each culinary shipboard employee reports to their workstation assignment on time, properly groomed and dressed according to Royal Caribbean International's The Royal Way.
3. On a daily basis, meets with the Sous Chef and/or CDP 1, to review the requirements of theday's meals and time frames for restaurant service. Reads menu to estimate food and time requirements to ensure speed and efficiency.
4. Supervises the assigned workstation functions. Assigns duties and responsibilities to employees. Fully responsible for organizing work schedule and controlling over time of assigned section, ensure Time and Attendance policy is followed by each member of his/her team.
5. Ensures that food items are prepared, and presented according to corporate recipe standards set by the Director, Culinary Operations. Ensures food is set up 15 minutes before required time and adequate amounts are prepared.
6. Trains and monitors entry level cooks and Chefs for proper service. Provides on-the-job training to strengthen their current performance and in preparation for possible advancement to promotional positions.
7. Conducts an inventory of the items in the workstation storage. Determines the day's food requirements and prepares daily requisitions in Crunch Time for approval of the Sous Chef.
8. Apply at all times HACCP and onboard sanitation, hygiene standard, complying with ship's international itinerary.
9. Knows and operates all equipment according to standard operating procedures. Reports all out of order equipment directly to their supervisor. Conducts documented training of Commis in operating, cleaning and maintaining machinery and tools according to Company Workplace Safety program.
10. If assigned to work in any of the company's private destination, consider safety of one's self, colleagues and guests. Be familiar with the nearest first aid station, location of safety equipment and routes around the island's work stations.
11. Practice ergonomic exercise such as stretching before reporting to work. Required to report first stage of illness or health disorder to immediate supervisor.
12. Works with all galley personnel in a cooperative, productive and effective manner.
13. Adjusts thermostat controls to regulate temperature of ovens, broilers, grills, roasters, steam kettles, etc.
14. Adds seasoning to foods during mixing or cooking to appeal to the demographics of the guests.
15. Controls, stores and/or disposes over production food items according to Royal Caribbean International's The Royal Way
16. Supervises and participates in cleaning the workstations during and after meal preparation.
17. Attends meetings, training activities, courses and all other work related activities as required.
18. Demonstrates the ability to take over other assigned stations as a CDP 3 depending on the station and class of ships, at any given time.
19. Acquire a good amount of knowledge in regards to AWP and vacuum infeed station.
20. CDP 3 prepares to be able to step up as a temporary CDP 1 or Sous Chef depending on ship class when it is required in the operation
21. Performs related duties as required.

Job Qualifications:

• 4-6 years in an upscale hotel, resort, cruise ship or convention banqueting service.
• Has previous experience as Chef De Partie/Demi Chef De Partie is an advantage to the role
• A culinary school degree is required.
• Very strong management skills in a multicultural and dynamic environment.
• Very strong communication, problem solving, decision making, and interpersonal skills.
• Superior customer service, teambuilding, and conflict resolution skills.
• Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
• Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
• Intermediate computer software skills required.
• Possess a good understanding of basic accounting principles such as numbering flow, "Debits/Credits", adjusting entries and corrections.
• Ability to write reports and business correspondence and to establish a good rapport with the ship's Senior Officers and the corporate office.

Chef de Partie

(17421)

At One&Only, we exist to create joy for our guests through anticipation, creativity, precision, empathy and warmth. We tailor every aspect of our guests' stay to bring their dreams and desires to life. With an atmosphere that's chic but wonderfully unstuffy, and a team who are meticulous but warm, we seek to exceed our guests' expectations at every possible turn.

Set in the vibrant heart of Cape Town's waterfront, surrounded by restaurants, shopping, art and entertainment; on the doorstep of Table Mountain; and within easy reach of spectacular beaches, national parks, and winelands; One&Only Cape Town is the ultimate curator of discovery, from active adventures, to mindful moments and exclusive, tailored experiences. The warm South African charm is one of our most unique and valued assets. With abundant knowledge and generosity, we anticipate our guest's every need and surpass expectations. Whether we are designing the perfect family day out or arranging a romantic private dinner, we approach everything with imagination to spark a sense of playfulness, discovery and adventure. This is not simply our job, it's our passion

Job Summary

He/she will be assigned to the tasks in accordance to the standard operating procedures as implemented by the Executive Chef. He/she must ensure that proper hygiene and sanitation in the outlet kitchen under his jurisdiction. He/she must maintain an adequate stock of food supply, inter department coordination and be involve in training. He/she carries the full responsibility of the operating equipment including its inventory levels. He/she will ensure of maintaining the outlet food cost at all times. He/she also must ensure and enforce the service standard by directing, supervising and motivating the staffs to perform to the highest level of service. He/she will communicate with the guests and share feedbacks with the chef in charge and the management. The feedback then will ensure high levels of food and service quality and guest satisfactions are maintained at all times.

Key Duties and Responsibilities

• Ensure the quality levels of kitchen production and presentation is maintained at its highest level at all times.
• Ensure the kitchen and working areas are thoroughly clean at all times.
• Ensure all mise- en place is correctly prepared prior to commencing of service.
• Demonstrate excellent product knowledge of all food and special functions held at the resort.
• Participate in the service of any special functions or events organized by the resort.
• Coordinate functions and activities with the F&B department.
• Establish and maintain smooth work relationships in the kitchen.
• Ensure the outlet food cost is maintained at all times.
• Conduct regular checks on all food products for any expired item.
• Ensure all food products are labeled according to requirement.
• Ensure that equipment is cleaned, when necessary or according to their schedules.
• Supervise the undertaking of physical asset inventories on scheduled month.
• Maintain and create a working environment that reflects a sense of place.
• Train and motivate all subordinates to ensure resorts standards are maintained.
• Assist supervisors in generating work schedules for kitchen personnel, according to forecasted demand requirements.
• Delegate responsibilities to staff and ensure tasks are completed on a timely manner.
• Handle any guest's complaint in a professional manner, as per resort's Policy & Procedure (service recovery).
• Ensure that disciplinary actions are taken, when necessary, according to resort's policies.
• Perform any additional or special duties, as directed by a superior.
• Maintain the highest level of personal hygiene and grooming at all times, as per standard.
• Practice proper telephone etiquette with colleagues and resort's guests.
• Attend all training carried out by the Training Department.
• Ensure that all channels of communication are respected and information is disseminated to the correct receivers.
• Ensure excellent communication and working relationships with colleagues are maintained and contribute to the team spirit.
• Ensure that a safe, hygienically fit working environment is maintained at all times and reports any concerns or faults immediately to the immediate supervisor.
• Remain updated on all resort happenings, including guests in-house, arrivals and departures, as well as daily events.
• Exhibit an outstanding knowledge of the One & Only Resort.
• Understand and apply the resort's Policies & Procedures, including during emergency situations.
• Conduct a monthly communication meeting.
• Conduct a daily briefing prior to service.
• Ensure maintenance work is completed, in a timely and professional manner.
• Ensure all fixed assets are well maintained.
• Demonstrate knowledge and interest in goals and objectives of the One & Only brand.
• Ensure all activities are carried out honestly, ethically and within the parameters of the S.A Law

Skills Competency Requirements:

• Culinary school diploma and/or 3 years work experience
• 5 star work experience
• Knowledge of Food Safety systems (HACCP)
• Basic English knowledge

Seasonal position, contract ending, 30 April 2026

Our brand is expanding faster than ever before. We are investing in the growth of our company, and that means we are committed to investing in you. Join a team that is open-hearted, intuitive, generous, and spontaneous in spirit. We believe in making our guests happy beyond anything they have ever imagined. We wow them at every turn and create memories that will last a lifetime. You will be at the heart of this vision, to constantly innovate to deliver Amazing Experiences and Everlasting Memories.

Job Description: Chef de Partie

Position: Chef de Partie

Reports to: Sous Chef

Job Summary:

The Chef de Partie is responsible for overseeing a specific section of the kitchen, ensuring high-quality food preparation and presentation in line with the Cradle Boutique Hotel's standards. The role requires strong culinary skills, attention to detail, and the ability to work efficiently in a fast-paced environment.

Key Responsibilities:

• Prepare and present high-quality dishes within the designated kitchen section.
• Supervise and train commis chefs and other junior kitchen staff.
• Ensure consistency and quality of food preparation, adhering to established recipes and standards.
• Maintain strict hygiene, health, and safety regulations in accordance with hotel and legal requirements.
• Monitor stock levels, assist with stock rotation, and ensure proper storage of ingredients.
• Assist in menu planning, food costing, and development of new dishes under the guidance of senior chefs.
• Ensure effective communication and teamwork within the kitchen and other departments.
• Work efficiently during peak service hours to maintain high service levels.
• Minimize food wastage and contribute to cost control measures.

Requirements:

• Education & Certification: Diploma or degree in culinary arts or a related field.
• Experience: Minimum of 2-3 years of experience in a similar role within a 4-star environment
• Skills & Competencies:
• Strong knowledge of cooking techniques and kitchen operations.
• Ability to work under pressure and maintain high standards.
• Good organizational and leadership skills.
• Knowledge of food safety and hygiene regulations.
• Effective communication and teamwork abilities.
• Work Conditions:
• Must be willing to work shifts, including weekends and public holidays.
• Physically capable of handling kitchen demands, including lifting and standing for extended periods.

Job Type: Full-time

Work Location: In person

Job Summary:

We are seeking a talented and motivated Demi Chef de Partie to join our culinary team. The Demi Chef de Partie will be responsible for assisting in the preparation of high-quality dishes, ensuring the kitchen operates efficiently, and maintaining food safety and hygiene standards. This role offers an opportunity for growth within our dynamic kitchen environment.

Key Responsibilities:

Food Preparation: Assist in the preparation of menu items, including chopping, slicing, and cooking as directed by senior chefs.

Station Management: Manage a specific section of the kitchen (e.g., grill, sauté, pastry) and ensure all dishes are prepared to the highest standards.

Quality Control: Monitor food quality and presentation to ensure it meets our culinary standards.

Recipe Adherence: Follow recipes and instructions from senior chefs to maintain consistency in food preparation.

Stock Management: Assist in maintaining inventory levels, including monitoring and replenishing supplies as needed.

Sanitation and Safety: Adhere to food safety and hygiene standards at all times, ensuring the cleanliness of the work area and equipment.

Team Collaboration: Collaborate with other chefs and kitchen staff to coordinate meal preparation and service.

Additional :

• Excellent interpersonal- & communication skills, written and verbal
• Strong customer service orientation with excellent people skills
• Ability to maintain a professional working relationship with all departments
• Comfortable in dealing with very distinguished clientele
• Honesty, Flexibility and Accountability
• Friendly, helpful and outgoing
• Professional manner and attitude
• Punctual & self-disciplined
• Extreme attention to detail

Training: Assist in training and mentoring junior kitchen staff as needed.

Qualifications:

Previous experience in a similar role in a high-volume kitchen is preferred.

Culinary school or relevant certification is a plus.

Knowledge of food safety and sanitation regulations.

Strong teamwork and communication skills.

Ability to work in a fast-paced environment and handle multiple tasks simultaneously.

Attention to detail and a passion for creating high-quality dishes.

Flexibility to work different shifts, including evenings, weekends, and holidays.

Physical Requirements:

Ability to stand for extended periods.

Ability to lift and carry heavy pots, pans, and kitchen equipment.

Manual dexterity for chopping, slicing, and food preparation tasks.

Job Type: Full-time

Pay: From R12 000,00 per month

Application Question(s):

• Something goes wrong what do you do?

Work Location: In person