46 Chef De Partie jobs in South Africa

Duties:

Preparing, cooking and presenting dishes.
Maintain control of stocks in area of responsibility.
Ensure that the area of responsibility is kept clean and tidy at all times.
Ensure that all dishes are correctly garnished, have the correct portion and sized and are presented on the prescribed serving dish in the prescribed manner.
Managing and training any demi-chef de parties or commis working with you.
Helping the Sous chef and Head chef to develop new dishes and menus.
Put effort into optimizing the cooking process with attention to speed and quality.
Ensure that the Sous chef is informed on ingredient orders, maintains par stock levels and accepts and stores food deliveries according to SOPs.
Monitoring portion and waste control to maintain profit margins.

Requirements:

Grade 12
Chef Certificate / Diploma.
At least 2-3 years previous experience as a Chef de Partie.
Excellent ability to pay attention to detail.
Stress tolerance and ability to work under pressure.
High standards of ethical conduct, i.e., honesty, integrity and sensitivity.
Excellent interpersonal and communication skills
Planning and organizing skills.
Reliable, adaptable and flexible with working nights, weekends and holidays.
Ability to solve problems and find solutions.
Self-discipline.
Customer-focused.

Duties:

Support the kitchen management team to ensure that the kitchen is ready for service
before the beginning of each shift
Stay up to date with changes in policies, ways of working and standards in the industry
Responsible for ensuring all equipment, tools and machinery are properly handled and
cared for
Follow all standard operating procedures for service to guests, ensuring exceptional food
quality is provided to guests at all times
Support the kitchen management team to ensure that all kitchen records are appropriately
maintained
Ensure adherence to all relevant food safety, security and health and safety policies,
processes and procedures ensuring compliance with local legislation
Support the other kitchen sections to ensure that the work is completed in a manner that
allows guests to receive the highest level of personalised service at all times

Requirements:

Grade 12
Diploma or other formal qualification in Culinary Arts
Completed commercial cookery apprenticeship or equivalent
At least 3 years experience in producing up-market cuisine
Demonstrated previous experience in this position at a 5-star Lodge/Hotel
Hold a current food handler health card or HACCP/Food Safety certificate
Be able to speak and understand English
Knowledge of GAAP POS and Ms Excel
Good knowledge of food costing and wastage control
Sober habits
Ability to work well in a team and under high levels of pressure
Drivers license preferable
Good knowledge of F&B Service
Knowledgeable and ability to produce a variety of authentic and innovative cuisines

An exceptional opportunity has become available at a luxury 5-star lodge near Paterson , Eastern Cape. Our client is seeking a talented and creative Chef de Partie to join their dynamic culinary team. This is a live-in position , ideal for a chef passionate about upmarket, high-quality cuisine in a world-class hospitality environment.
Key Responsibilities:

• Prepare and present a variety of authentic, innovative, and high-quality cuisines
• Support the kitchen management team in ensuring the kitchen is fully prepared before each service
• Stay current with culinary trends, industry standards, and company policies
• Ensure proper handling, care, and maintenance of all kitchen tools, equipment, and machinery
• Consistently follow Standard Operating Procedures (SOPs) for food preparation and guest service
• Maintain accurate kitchen records and assist in documentation as required
• Ensure strict compliance with food safety , health and safety , and hygiene standards
• Collaborate across kitchen sections to deliver a seamless, high-end guest experience

Requirements:

• Diploma or relevant qualification in Culinary Arts
• Completed commercial cookery apprenticeship or equivalent
• Minimum of 3 years' experience in an upmarket kitchen environment
• Previous experience in a 5-star lodge or hotel essential
• Valid Food Handler Health Card or HACCP/Food Safety Certificate
• Fluent in English (spoken and written)
• Proficient in GAAP POS and Microsoft Excel
• Strong understanding of food costing and wastage control
• High level of professionalism and sober habits
• Ability to perform well under pressure and work effectively in a team
• Basic knowledge of Food & Beverage Service

live-in excl meals, 3weeks on 1week off, retirement fund and onsite clinic

This position is perfect for someone with a qualification in Culinary Arts, who also has previous experience working in a 5-star Lodge or Hotel.

REQUIREMENTS:

• Formal qualification in Culinary Arts.
• 3+ Years of experience in producing. up-market cuisine in a 5-star setting.
• Has completed a commercial cookery apprenticeship.
• Hold a current HACCP/Food Safety certificate.
• Knowledge and skills to produce various innovative dishes.
• Knowledge of food costing & waste control.
• Knowledge of GAAP POS and MS Excel.
• Driver's license preferred.

RESPONSIBILITIES:

• Supporting kitchen management to ensure kitchen is ready for service before each shift.
• Ensuring SOPs for service to guests, and ensuring top quality food.
• Staying updated with policies and standards in the industry.
• Caring for and properly handling all machinery, tools and equipment.
• Adhere to all food health, safety and security procedures are in compliance with local legislation.
• Supporting all kitchen sections to ensure work is completed to a level that ensures guests receive highest level of personalised service.

Key Responsibilities:

• Minimum 3 years experience in a similar establishment, high-end hospitality setting as a chef de partie
• Qualification in professional cookery is essential
• Own transport and valid driver's license will be beneficial
• Strong interpersonal and communication skills
• Stable track record
• Candidates already residing in the local vicinity of the winelands region will receive preference
• Able to work under pressure in a fast-paced environment with the flexibility to adapt to shifting dynamics.
• Warm, polished, and guest-focused demeanor, punctual and able to communicate with confidence.
• Flexibility to work weekends, public holidays, and evenings
• A vibrant and responsible approach with a cheerful and service orientated outlook

If youre a hospitality professional with heart, soul, and high standards and a love for wine, food, and people wed love to hear from you.

**Additional Information**
**Job Number** 25136751
**Job Category** Food and Beverage & Culinary
**Location** Protea Hotel Johannesburg Balalaika Sandton, Maude Street, Sandton, South Africa, South Africa, 2126VIEW ON MAP ( Full Time
**Located Remotely?** N
**Position Type** Non-Management
**Additional Information:** This hotel is owned and operated by an independent franchisee, Protea Hotel by Marriot Johannesburg Balalaika Sandton. The franchisee is a separate company and a separate employer from Marriott International, Inc. The franchisee solely controls all aspects of the hotel's employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment. If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc.
General Kitchen
Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests.
Ensure the quality of the food items and notify manager if a product does not meet specifications.
Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines.
Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear.
Follow and ensure compliance with food safety and handling policies and procedures, such as product rotation, First In-First Out (FIFO); dating, labeling, cleaning, and organizing coolers/freezers/storage areas; and Cold Chain compliance, across all food-related departments and areas.
Ensure all the OHSA documents are updated daily.
Manage stock levels and ensure to communicate low stock levels to management.
Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away.
Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains, and doors, for proper operation, and report issues or problems to facility management.
Assist with any training requirements.
Ensure all the associates are producing food on property standard and monitor the quality.
Sanitation and Maintenance
Wash and disinfect kitchen area including tables, tools, knives, and equipment to ensure sanitary conditions and meet the departmental standards, including using sanitizers required by health department.
Report all maintenance problems timeously.
Kitchen Tools & Equipment
Use kitchen tools safely and appropriately, including using appropriate tools to open cartons, boxes, and cans; keeping knives sharpened; using proper knife handling procedures; using correct knives for particular food item or specific task; using dry pads when moving hot material; and engaging all appropriate safety devices prior to operating equipment.
Monitor tools and equipment and provide ongoing training when required.
Food Preparation
Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist, establishing priority items.
Test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
Prepare ingredients for cooking, including portioning, chopping, and storing food before use.
Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
Monitor food quality while preparing food and throughout the day utilizing the HACCP forms and production charts.
Pull food from freezer storage to thaw in the refrigerator, according to freezer pull chart.
Set-up
Ensure proper portion, arrangement, and food garnish to be served to waiters or patrons, according to standards.
Serve food (for example, soup, desserts, sides, entrees) in proper portions onto dishes, plates, mugs, and bowls, ensuring proper plate appearance.
Education:
Qualification from an accredited university in Culinary Arts, Hotel and Restaurant Management
Related Work Experience: At least 1 year of related work experience
_This company is an equal opportunity employer._
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Protea Hotels by Marriott® is the leading hospitality brand in Africa and one of the most widely recognized hospitality brands on the continent, with over 60 hotels across South Africa, Zambia, Nigeria, Namibia, Tanzania and Uganda. If you have a passion for delivering every guest a personalized service experience and desire to be part of the 'Coolest Hotel Brand in South Africa', join the Protea Hotels by Marriott® team today! In joining Protea Hotels, you join a portfolio of brands with Marriott International. **Be** where you can do your best work, **begin** your purpose, **belong** to an amazing globalteam, and **become** the best version of you.

**Additional Information**
**Job Number** 25134877
**Job Category** Food and Beverage & Culinary
**Location** Protea Hotel Fire & Ice! Durban Umhlanga Ridge, 14 Palm Boulevard, Umhlanga Ridge, Durban, South Africa, South Africa, 4320 VIEW ON MAP
**Schedule** Full Time
**Located Remotely?** N
**Position Type** Non-Management
**POSITION SUMMARY**
Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food & Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.
Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests' service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.
PREFERRED QUALIFICATION
Education: Technical, Trade, or Vocational School Degree.
Related Work Experience: At least 3 years of related work experience.
Supervisory Experience: No supervisory experience.
License or Certification: None
_At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law._
Protea Hotels by Marriott® is the leading hospitality brand in Africa and one of the most widely recognized hospitality brands on the continent, with over 60 hotels across South Africa, Zambia, Nigeria, Namibia, Tanzania and Uganda. If you have a passion for delivering every guest a personalized service experience and desire to be part of the 'Coolest Hotel Brand in South Africa', join the Protea Hotels by Marriott® team today! In joining Protea Hotels, you join a portfolio of brands with Marriott International. **Be** where you can do your best work, **begin** your purpose, **belong** to an amazing globalteam, and **become** the best version of you.

A Chef de Partie is responsible for supervising staff and ensuring high levels of food preparation to deliver an excellent Guest and Member experience while assisting with food cost controls.
**What will I be doing?**
A Chef de Partie, will supervise staff and ensure high levels of food preparation to deliver an excellent Guest and Member experience. A Chef de Partie will also be required to assist with food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards:
+ Ensure all food preparation meets standards
+ Prepare and present high quality food
+ Supervise staff
+ Keep all working areas clean and tidy and ensure no cross contamination
+ Prepare all mis-en-place for all relevant menus
+ Assist in positive outcomes from guest queries in a timely and efficient manner
+ Ensure food stuffs are of a good quality and stored correctly
+ Contribute to controlling costs, improving gross profit margins, and other departmental and financial targets
+ Assist other departments wherever necessary and maintain good working relationships
+ Assist Head Chef/Sous Chef in the training of all staff in compliance of company procedures
+ Report maintenance, hygiene and hazard issues
+ Comply with hotel security, fire regulations and all health and safety and food safety legislation
+ Be environmentally aware
**What are we looking for?**
A Chef de Partie serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:
+ A minimum of 2 years of previous experience as a Chef de Partie or strong experience as a Demi Chef de Partie role
+ A current, valid, and relevant trade commercial cookery qualification (proof may be required)
+ Strong coaching skills
+ Ability and desire to motivate teams
+ Excellent communication skills
+ NVQ Level 3
+ Achieved Basic Food Hygiene Certificate
+ Supervisory experience
+ Positive attitude
+ Ability to work under pressure
+ Ability to work on own or in teams
It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:
+ Previous kitchen experience in similar role
+ Intermediate Food Hygiene
+ Knowledge of current food trends
**What will it be like to work for Hilton?**
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands ( . Our vision "to fill the earth with the light and warmth of hospitality" unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!
**Job:** _Culinary_
**Title:** _Chef de Partie_
**Location:** _null_
**Requisition ID:** _HOT0BU8K_
**EOE/AA/Disabled/Veterans**

Duties: Preparing, cooking and presenting dishes.Maintain control of stocks in area of responsibility.Ensure that the area of responsibility is kept clean and tidy at all times.Ensure that all dishes are correctly garnished, have the correct portion and sized and are presented on the prescribed serving dish in the prescribed manner.Managing and training any demi-chef de parties or commis working with you.Helping the Sous chef and Head chef to develop new dishes and menus.Put effort into optimizing the cooking process with attention to speed and quality.Ensure that the Sous chef is informed on ingredient orders, maintains par stock levels and accepts and stores food deliveries according to SOPs.Monitoring portion and waste control to maintain profit margins. Requirements: Grade 12Chef Certificate / Diploma.At least 2-3 years previous experience as a Chef de Partie.Excellent ability to pay attention to detail.Stress tolerance and ability to work under pressure.High standards of ethical conduct, i.e., honesty, integrity and sensitivity.Excellent interpersonal and communication skillsPlanning and organizing skills.Reliable, adaptable and flexible with working nights, weekends and holidays.Ability to solve problems and find solutions.Self-discipline.Customer-focused.