Chef partie cape

Minimum Experience or Qualification:Diploma in Food Preparation and Culinary ArtsMust have at least 1 years experience in a 5* Hotel or Fine Dining EstablishmentGriller experience a mustNeat with high regard for personal hygiene and presentationSolid English verbal communication skillsUnderstanding and application of basic math calculationsAble to work flexible hours, weekends and holidays Key Performance Objectives:To ensure that section stock levels are correct and where required requisitioned in accordance with SOPTo ensure that Mise en place requirements are planned, actioned and handed over in accordance with SOPAll food prepared is done in accordance with recipes an RCH and LHW time standardsSection is set up and managed to maximise productivity and in accordance with Health and Safety and Statutory Hygiene practices and company guidelinesSection’s WIF Stock is cleaned, organised, labelled and rotated in accordance with SOP

Demi-Chef de Partie x 1 (Cold Kitchen)   Job Summary: This position requires a technically focused, task orientated person who can work at high pace in a deliberate predictable manner with great attention to detail, who is highly creative with a passion for food; to assist with the day-to-day running of a kitchen section.   Minimum Experience or Qualification: ·         Diploma in Food Preparation and Culinary Arts ·         Must have at least 1 years experience in a 5* Hotel or Fine Dining Establishment ·         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   Key Performance Objectives: ·         To ensure that section stock levels are correct and where required requisitioned  ·         To ensure that Mise en place requirements are planned, actioned and handed over  ·         Section is set up and managed to maximise productivity and in accordance with Health and Safety and Statutory Hygiene practices and company guidelines   Remuneration: ·         R per month. ·         Benefits include pension (7.5% company contribution + 7.5% employee contribution); optional Discovery Medical Aid (company pays 50% of premium); Discretionary Annual Bonus; Complimentary Staff Transport, Uniform, Laundry, Meal

Minimum Experience or Qualification: ·         Diploma in Food Preparation and Culinary Arts ·         Must have at least 1 years experience in a 5* Hotel or Fine Dining Establishment ·         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   Key Performance Objectives: ·         To ensure that section stock levels are correct and where required requisitioned in accordance with SOP ·         To ensure that 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 and LHW time 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

Chef De Partie (Seasonal Assignment) - Stellenbosch Area / CAPE TOWN International 4 * property is seeking to employ a Chef de Partie to join their internationally renowned team on a seasonal assignment Examples of duties & responsibilities: Assist with preparation of all ingredients for sections within the kitchen. Help with cleaning of fridges, keep scullery areas tidy at all times Fill in necessary checklists and follow SOPs as required Handle all equipment with care and if anything is broken, report it immediately. Put through request for internal stock from stores Ensure daily/weekly/monthly stock control procedures are adhered to. Prepare all mise-en-place fresh and on time for service. Maintain high quality of all foods prepared and in the correct quantities. Ensure wet and dry waste is put into the correct bins Work cooperatively with colleagues to complete assigned duties. Follow all personal hygiene rules and ensure all food is stored and prepared under the correct hygiene standards. To be aware of and act in accordance with Fire Safety Procedures at all times. OE, stocktaking, other ad hoc requests as required, ensuring optimum service delivery at all times. Assist where the business requirements are needed and be flexible to work within kitchens across the farm. Maintain a positive work environment through compliance with quality and operational standards and great teamwork. Skills, experience & educational requirements: Literacy and Numeracy essential, fluency in English necessary. Good interpersonal and communication skills. Able to function under pressure and keep calm At least three years’ experience in a working kitchen environment Skills, Experience & Educational Requirements: Must love and enjoy working with both food and people. Certificate/Diploma in Culinary Arts/ Professional cookery/ Hospitality management Literacy and numeracy essential Strong interpersonal and communication skills Able to work under pressure in a fast-paced environment, with the flexibility to adapt to shifting dynamics and requirements Flexible and willing to ‘go the extra mile’; able to work shifts As this is a position of honesty and integrity, the successful candidate should possess a positive credit and criminal history as per our client’s requirements Salary – Negotiable depending on experience Please email CV + Recent Picture + Salary Expectancy to Yolanda at recruiter@servicesolutions.co.za Salary: RNegotiable

Chef De Partie (Seasonal Assignment) - Stellenbosch Area / CAPE TOWN International 4 * property is seeking to employ a Chef de Partie to join their internationally renowned team on a seasonal assignment Examples of duties & responsibilities: Assist with preparation of all ingredients for sections within the kitchen. Help with cleaning of fridges, keep scullery areas tidy at all times Fill in necessary checklists and follow SOPs as required Handle all equipment with care and if anything is broken, report it immediately. Put through request for internal stock from stores Ensure daily/weekly/monthly stock control procedures are adhered to. Prepare all mise-en-place fresh and on time for service. Maintain high quality of all foods prepared and in the correct quantities. Ensure wet and dry waste is put into the correct bins Work cooperatively with colleagues to complete assigned duties. Follow all personal hygiene rules and ensure all food is stored and prepared under the correct hygiene standards. To be aware of and act in accordance with Fire Safety Procedures at all times. OE, stocktaking, other ad hoc requests as required, ensuring optimum service delivery at all times. Assist where the business requirements are needed and be flexible to work within kitchens across the farm. Maintain a positive work environment through compliance with quality and operational standards and great teamwork. Skills, experience & educational requirements: Literacy and Numeracy essential, fluency in English necessary. Good interpersonal and communication skills. Able to function under pressure and keep calm At least three years’ experience in a working kitchen environment Skills, Experience & Educational Requirements: Must love and enjoy working with both food and people. Certificate/Diploma in Culinary Arts/ Professional cookery/ Hospitality management Literacy and numeracy essential Strong interpersonal and communication skills Able to work under pressure in a fast-paced environment, with the flexibility to adapt to shifting dynamics and requirements Flexible and willing to ‘go the extra mile’; able to work shifts As this is a position of honesty and integrity, the successful candidate should possess a positive credit and criminal history as per our client’s requirements Salary – Negotiable depending on experience Please email CV + Recent Picture + Salary Expectancy to Yolanda at recruiter@servicesolutions.co.za Salary: Rnegotiable Consultant Name: Marlene Smith

Chef De Partie needed Upmarket restaurant, with conferencing facilities seeks highly skilled, reliable chef de parties to join there team. candidate should be well presented, well spoken and have own transport to and from work, restaurant is part of a larger group. this will be a good opportunity for a young driven chef to get there foot in the door of a booming group, lots of opportunity for groth and development. and to raise your skill level. salary R-R email cv to apply.

Chef De Partie Somerset west upmarket restaurant with large opportunity for growth and development seeks 2 chef de parties to join there team. candidate should be well presented, hard working and motivated. should have contactable refs, and live with in reasonable distance to work. this is a great opportunity to work under a strong chef and learn. salary R-R email cv to apply.

Chef Bruce von Pressentin is looking for a chef de partie to join his team at Longridge Restaurant. To start immediatelly. Please email CV to or phone us on to schedule a meeting.

Job Position: Chef de Partie - Equity Ref: 3692 Location: Between Port Elizabeth and Jeffrey’s Bay Salary: R8000 per month commensurate with experience and qualification + overtime Live in position + 1 meal per day Email your updated CV to recruit@onlinepersonnel.co.za Qualifications / Requirements: • Relevant Chef de Partie experience • Willing to relocate and live at the premises • Examples of work preferable and results • 4* or 5* experience preferable • Good, contactable references and a passion for industry Responsibility: Live in position + 1 meal per day Email your updated CV to recruit@onlinepersonnel.co.za Qualifications / Requirements: • Relevant Chef de Partie experience • Willing to relocate and live at the premises • Examples of work preferable and results • 4* or 5* experience preferable • Good, contactable references and a passion for industry Salary: R8000 Job Reference #: Chef de Partie - Equity

A luxury lodge in the Western Cape is currently recruiting for a Chef de Partie   Requirements: Grade 12 or equivalent Formal Chefs training beneficial.                                     Previous work experience in a similar environment would be an advantage Ability to prepare and cook and plate food to company requirements Ability to follow recipes   Responsibilities: Assist with all meals, prepare, cook and plate. Preparation of work areas for service Assist in stock controls, work to minimize wastage, assist with the recycling of kitchen waste and maintaining all work equipment. Responsible for keeping all work areas and outlying areas hygienically clean and safe.  Must at all times maintain a high standard of food quality and presentation Helping to monitor Scullery staff in their daily duties and to assign work as necessary To make sure that all staff meals are properly cooked and presented in an appetizing fashion Stand in when Lodge chef is off. Training of kitchen hands/scullery. To look after company equipment and assets to the best of your ability To report any faults or maintenance issues to your supervisor timeousily Ensure you adhere to all Health & Safety requirements Promote company interests at all times  

Excellent opportunity for a young, up and coming Chef de Partie to work at a well-known 5* lodge in the Western Cape.   Requirements: Recognised culinary degree from a recognised institution A minimum of one year experience in a five star working environment Have a valid driver’s licence  

I currently have a vacancy for a CHEF DE PARTIE at one of the most sought-after destinations in the Cape winelands. The 4star Lodge has a busy kitchen catering for the needs of all the guests in addition to catering for numerous weddings. The setting, under historic oak trees with views over the beautiful golf course and surrounding gardens and vineyards, is both refined and relaxed. Salary is negotiable based on experience. Please email detailed cv and a recent photo to

An exclusive lodge located close to the Sabi Sands area is currently recruiting for a Chef de Partie Requirements A Diploma or equivalent as a Professional Chef  At least 2 years' working experience as a Junior Chef within a 5* establishment Stock control experience Impeccable attention to detail  Excellent communication abilities with colleagues and guests alike  

We are a well established Club in Somerset West. We mostly cater for our members. We are looking for a chef de Partie with minimum of 4 years experience Need to be neat & tidy Able to work some Late Shifts We are looking for a hard worker Please send your CV if you are interested  

Senior Chef De Partie wanted to start urgently for a fine dining Hotel in Johannesburg. MUST HAVE FINE DINING experience. Experience with managing staff,staff rostas,stock take and purchasing. MATRIC essential and some kind of hotel studies will be an advantage. Please send cv with a shoulder length photo and some pictures of your work to michelleatrecruitiq co za