1 Porter Jobs and Work in Cape Town Western Cape 8000

Chef de Partie
The Twelve Apostles Hotel & Spa —Cape Town, Western Cape 8005
- Full-time
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Chef de Partie

The Twelve Apostles Hotel & Spa
Cape Town, Western Cape 8005

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Job Details

Full-time

Full Job Description

To be discussed during interview stage

Chef de Partie ***The Twelve Apostles Hotel and Spa***

Incredible benefits

We are looking for a passionate and skilled Chef de Partie to join our culinary team. This full-time position reports to the Executive Chef offering the chance to make a real impact in delivering unforgettable dining experiences in a luxury setting.

Organisational Positioning:

Department:Kitchen
Reporting to:Executive Chef
Location:The Twelve Apostles Hotel Premises

Minimum Experience or Qualification:

Diploma in Food Preparation and Culinary Arts
Must have at least 2 years’ experience in a 5* Hotel or Fine Dining Establishment
Good knife skills
Neat with high regard for personal hygiene and presentation
Solid English verbal communication skills
Understanding and application of basic math calculations
Able to work flexible hours,weekends and holidays with a long cycle of consecutive work days

Key Responsibilities as a Chef de Partie:

Deliver exceptional dining experiences for guests,ensuring dishes are of the highest quality.
Work closely with the Head Chef in planning menus and preparing food.
Follow recipes and presentation standards consistently and precisely.
Maintain portion control and minimise waste to uphold profitability and sustainability goals.
Monitor food stock levels and ensure product quality aligns with hotel standards and occupancy.
Supervise and support junior chefs and kitchen porters in their daily tasks.
Mentor team members on Red Carnation culinary standards and creative presentation techniques.

What are we looking for?

Proven experience working as a Chef de Partie or in a similar role or a luxury hospitality setting.
A genuine passion for food and presentation,with a strong eye for detail and a commitment to excellence in every dish.
A strong understanding of food safety,hygiene,and allergen procedures,with relevant certifications being an advantage.
Excellent organisational and time management skills,ensuring service runs smoothly even during busy periods.
The ability to lead and mentor junior kitchen staff,supporting the development of a collaborative and motivated kitchen team.
A proactive and adaptable approach,with the flexibility to meet the changing needs of the business and team.
The ability to stay calm under pressure,showing resilience and a positive attitude in a dynamic environment.
Section stock levels are correct and where required requisitioned in accordance with SOP
Mise en place requirements are planned,actioned and handed over in accordance with SOP
All food prepared is done in accordance with recipes an RCH standards
Section is set up and managed to maximise productivity and in accordance with Health and Safety and Statutory Hygiene practices and company guidelines
Section’s WIF Stock is cleaned,organised,labelled and rotated in accordance with SOP
To communicate any challenges re. equipment,food and staff to the chef on duty as soon as it becomes known
Advise kitchen management of order requirements for section stock in accordance with business levels ensuring sufficient stock and no wastage
Ensure that fridge temperatures are monitored and reported daily

What’s in it for you?

Professional,award winning learning and development opportunities from day one.
Eligible employees will receive one-third of their salary during parental leave. Permanent employees qualify for this benefit after completing one year of service and may apply twice within a five-year period.
Discounted accommodation rates at Red Carnation Hotels worldwide.
Two paid volunteering days each year,because we care about our community.
Access to immediate Employee Assistance Programme,because we care about our employees.
Vibrant hotel recognition events every month and hotel-based incentives (Employee of the Month / Manager of the Quarter).
Social and team building events per hotel.
1 Meal Per shift.
Complimentary uniform and dry-cleaning services.
Complimentary staff transport services

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Chef de Partie

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