The President Hotel has a long and interesting history that can be traced back to the very beginnings of the areas now known as Bantry Bay and Sea Point. A hotel has stood on the site for some 150 years, and before that, the Society House - the first substantial building in the area - stood on this portion of land that once stretched down to the sea and up the slopes of Lion’s Head to Kloof Road.
At The President Hotel, our kitchen is where passion, precision, teamwork and creativity come together to create memorable dining experiences. As we continue our journey toward luxury, we’re looking for a skilled and passionate Chef de Partie with a minimum of 2 to 3 years’ relevant experience, ideally within a busy 4-star or 5-star hotel, luxury resort or high-volume kitchen environment.
If you are confident taking ownership of your section, passionate about your craft, and committed to delivering consistently high culinary standards in a fast-paced hotel kitchen, this opportunity is for you.
Minimum Requirements
Relevant Culinary qualification or professional chef training
Minimum 2 to 3 years’ relevant experience as a Chef de Partie or experienced Demi Chef de Partie ready to take the next step
Experience within a busy 4-star or 5-star hotel, luxury resort or high-volume kitchen environment
Strong knowledge of cooking techniques, food preparation and presentation standards
Ability to confidently manage and take ownership of an assigned kitchen section
Strong understanding of mise en place, portion control and kitchen service procedures
Sound understanding of food safety, hygiene and HACCP standards
Ability to maintain quality, consistency and speed during high-volume service
Strong organisational and time-management skills
Ability to work effectively under pressure as part of a professional kitchen brigade
Ability to guide and support junior chefs within your section
Ability to work shifts, weekends and public holidays
Professional grooming, presentation and a disciplined approach to work
South African citizen or holder of a valid South African work permit
A fully updated CV with a professional, recent profile image and contactable reference details is essential
What You’ll Be Doing
Taking full ownership of your assigned kitchen section and ensuring consistent quality and service throughout every shift
Preparing, cooking and presenting dishes according to established recipes and presentation standards
Ensuring all mise en place is completed and your section is fully prepared before each service
Maintaining quality, consistency and speed during high-volume breakfast, lunch, dinner and function service
Working closely with the Executive Chef, Sous Chefs and wider kitchen brigade to ensure smooth and efficient kitchen operations
Guiding and supporting Commis Chefs and Demi Chefs and assisting with on-the-job training where required
Maintaining exceptional food quality, hygiene, HACCP and food safety standards at all times
Monitoring stock levels and ensuring correct stock rotation and storage procedures
Maintaining effective portion control and actively minimising food waste
Keeping your section clean, organised and operating efficiently throughout preparation and service
Communicating effectively with the kitchen brigade to ensure smooth and timely service
Supporting other kitchen sections when required during busy service periods
Contributing to a positive, professional and disciplined kitchen culture
20 Initiatives to Boost Employee EngagementAre you struggling with improving employee engagement at work? This article covers everything from better communication to building a strong workplace culture.
30 Common Interview Mistakes to AvoidThis piece examines 30 of the most common mistakes applicants make at interviews, so you know how to better avoid them.
Gmail
Yahoomail