Chef De Partie- Worcester

Sun International

Western Cape, south-africa

Job Purpose Sun International is looking for a Chef de Partie to join our Food & beverage team. The successful candidate will be responsible for to supervise the day-to-day delivery of culinary products and team in a section of the kitchen with the objective of preparing, producing and presenting exceptional food products in line with Sun International's operational excellence standards, procedural compliance and customer experience expectations. Key Performance Areas Supervise the preparations of mise-en-place and preparations for service is present in the kitchen during service to supervise and support the chefs in the creation and presentation of quality culinary dishes food against guest orders and / or function requirements Identify any anomalies or issues with regards the appearance/ functioning of equipment and systems within the specific kitchen section Completes opening and closing checklists and registers Support and assist team of chefs in the section with troubleshooting and to provide professional standards and solutions Supervise kitchen practices in line with standard operating procedures Supervise the storage of operating equipment Supervise health, safety, hygiene and environmental elements in the outlets Follows up on any fault logging with the technical departments and housekeeping until resolution Conduct stock control procedures and report on variances Identify coaching needs and facilitate on-the-job training as required Prepare mise-en-place, conduct checks and preparations for service in line with SOP Identify issues with regards own workstation appearance and functioning of equipment and systems Check cleanliness of own section or station Supervise the daily operation and preparation of food Job Requirements Education Grade 12 / Matric 2-Year Culinary Diploma or equivalent national qualification in culinary skills at Diploma level Membership with South African Chef's Association and other relevant culinary accreditation Experience 3 years culinary experience as a commis chef in a similarly graded hotel / restaurant kitchen environment Skills and Knowledge Behavioural: Deep customer and market understanding Responsive to customer feedback Demonstrate endtoend ownership for resolving customer problems Accountability Continuous improvement Transparency Collaborative and a team player Clear communicator Takes ownership Technical OE usage and storage Culinary Product Knowledge Cooking Methodology / Knife skills Legislation - food safety standards & regulations Environmental and sustainability standards Waste management Stock control Proficient Computer Skills Micros / Opera is preferred

4 days ago

Chef De Partie- Bloemfontein

Sun International

Free State, south-africa

full-time

Job Description Supervise the preparations of mise-en-place and preparations for service is present in the kitchen during service to supervise and support the chefs in the creation and presentation of quality culinary dishes food against guest orders and / or function requirements Identify any anomalies or issues with regards the appearance/ functioning of equipment and systems within the specific kitchen section Support and assist team of chefs in the section with troubleshooting and to provide professional standards and solutions Supervise health, safety, hygiene and environmental elements in the outlets Conduct stock control procedures and report on variances Identify coaching needs and facilitate on-the-job training as required Prepare mise-en-place, conduct checks and preparations for service in line with SOP Identify issues with regards own workstation appearance and functioning of equipment and systems Check cleanliness of own section or station Supervise the daily operation and preparation of food / menu items according to recipe guidelines and preparation techniques - including preparation of vegetables, sauces, salads, cold starters, and hot dishes Control food stock and food cost in own section Check food stocks - reporting on shortages, throwing out food that is close to expiry and keep the fridge areas in good order. Supervise staff conditions of employment, e.g. attendance, absenteeism, leave, adherence to policies and procedures Perform on the job training and coaching to close developmental gaps and build succession for a talent pipeline within the outlet Manage employee relations within the department Staff communication and motivation Performance contracting, reviews and development Onboarding of new staff members Safe use and storage of operating equipment, operating expenses (gas, chemicals) Conduct food and equipment daily stock counts Report on variances / discrepancies and take necessary action to correct Monitor food costs (purchases related to revenue) Understand and conduct all tasks in line with culinary standard operating procedures Be aware of and comply with health, safety, hygiene and environmental regulations in the outlets Interact and be present on the floor during service to understand and assist clients with requests, special requirements, recommendations, concerns, resolution of complaints Monitor standards and staff at the buffet: guest interaction on the floor to ensures all guests are treated with courtesy and respect at all times Up skill staff to ensure that they are fully fluent in details of menu items, current promotions, business unit and product knowledge Handle and resolve any guest special requests, queries or complaints Prepare food items for the guest and present in line with standards Job Requirements Education Grade 12 / Matric 2-Year Culinary Diploma or equivalent national qualification in culinary skills at Diploma level Membership with South African Chef's Association and other relevant culinary accreditation Experience 3 years culinary experience as a commis chef in a similarly graded hotel / restaurant kitchen environment Skills and Knowledge Core behavioural & Technical / proficiency competencies Behavioural: Deep customer and market understanding Responsive to customer feedback Demonstrate endtoend ownership for resolving customer problems Accountability Continuous improvement Transparency Collaborative and a team player Takes ownership Technical OE usage and storage Culinary Product Knowledge Cooking Methodology / Knife skills Legislation - food safety standards & regulations Environmental and sustainability standards Waste management Stock control Proficient Computer Skills

4 days ago

Chef De Partie - Pastry (ph0002)

The President Hotel

Western Cape, south-africa

full-time

This opportunity is specifically suited to a Chef de Partie - Pastry or very strong Demi Chef de Partie - Pastry with recent, hands-on pastry kitchen experience who can confidently take ownership of a pastry section, maintain exceptional standards and deliver consistent quality across a busy 349-room hotel operation, including restaurants, buffets, banqueting, conferences, functions and special events. If pastry is your craft, you have a strong eye for detail and presentation, and you thrive in a professional, high-volume pastry kitchen environment, this opportunity is for you. Minimum Requirements Relevant Culinary or Pastry qualification or recognised professional chef training Minimum 2 to 3 years' recent, relevant pastry kitchen experience Solid experience at Chef de Partie - Pastry level or strong Demi Chef de Partie - Pastry level ready to progress Previous experience within a 4-star or 5-star hotel, luxury resort, high-end restaurant or high-volume pastry kitchen highly advantageous Strong practical experience in the preparation and production of pastries, desserts, cakes, breads and baked goods Good knowledge of pastry techniques, baking methods, ingredients and pastry production processes Strong attention to detail with excellent presentation, finishing and plating skills Ability to confidently manage and take ownership of an assigned pastry section Experience preparing pastry items for restaurant service, buffets, banqueting, conferences and functions advantageous Strong understanding of mise en place, portion control and production planning Sound knowledge of food safety, hygiene and HACCP standards Ability to maintain quality, consistency and presentation during high-volume production and 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 Demi and Commis Chefs within the pastry section Creative approach with an interest in current pastry and dessert trends 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 responsibility for the daily preparation and production of pastries, desserts, cakes, breads and baked goods Preparing and presenting pastry items according to established recipes, quality and presentation standards Ensuring all pastry mise en place and production requirements are completed accurately and on time Supporting pastry production for restaurants, buffets, banqueting, conferences, functions and special events Maintaining exceptional consistency, flavour, texture and presentation across all pastry items Taking ownership of your assigned pastry section and ensuring it is fully prepared for service Working closely with the Sous Chefs and wider kitchen brigade to ensure smooth and efficient kitchen operations Supporting the development of new desserts and pastry items as the hotel continues its journey toward luxury Guiding and supporting junior chefs within the pastry section Maintaining effective portion control, stock rotation and storage procedures while actively minimising waste Maintaining exceptional food safety, hygiene and HACCP standards at all times Keeping the pastry section clean, organised and operating efficiently throughout production and service Supporting other areas of the kitchen when required during high-volume periods Contributing to a positive, professional and disciplined kitchen culture Living our values of Teamwork, Respect, Innovation, Accountability, Passion and Integrity Deadline:10th October,2026

5 days ago

Ngc Casuals

Sun International

North West, south-africa

full-time

A Fixed-Term Contract (FTC) opportunity has become available at Sun City Resort in support of the Nedbank Golf Challenge. We are looking for enthusiastic and service-oriented individuals to join our team and contribute to delivering an exceptional guest experience during this prestigious event. Job Description We are looking for enthusiastic, energetic and service-driven casual staff to join us at the Nedbank Golf Challenge Tournament The Following vacancies are open: F&B Attendant Commis Chef Cashier Promoter Storement Job Requirements Minimum Requirements Grade 12 Local Resident (Proof of address required) Immediately available Knowledge of the hospitality industry will be an added benefit; however, candidates will be provided with relevant training. Applications must be accompanied by the following documents: Mat-ric Certificate Proof of Address. SARS Confirmation Letter Proof of Bank Details - dated September 2026

a month ago

Chef De Partie

Sun International

Western Cape, south-africa

full-time

Ready to take your culinary career to the next level? We're looking for a passionate and talented Chef de Partie to join our dynamic kitchen team at InterContinental Table Bay Cape Town. Showcase your skills, inspire your team, maintain exceptional standards, and create memorable dining experiences in one of Cape Town's iconic hospitality destinations! Job Description Job Purpose Responsible to supervise the day to day delivery of culinary products and team in a section of the kitchen with the objective of preparing, producing and presenting exceptional food products in line with Sun International's operational excellence standards, procedural compliance and customer experience expectations. Key Performance Areas Kitchen Shift Supervision Supervise the preparations of mise-en-place and preparations for service Is present in the kitchen during service to supervise and support the chefs in the creation and presentation of quality culinary dishes food against guest orders and / or function requirements Completes opening and closing checklists and registers Supervise kitchen practices in line with standard operating procedures Supervise the storage of operating equipment Supervise health, safety, hygiene and environmental elements in the outlets Conduct stock control procedures and report on variances Identify coaching needs and facilities on-the-job training as required Food Preparation Prepare mise-en-place, conduct checks and preparations for service in line with SOP Identify issues with regards to own work station appearance and functioning of equipment and systems Check cleanliness of own section or station Supervise the daily operation and preparation of food / menu items according to recipe guidelines and preparation techniques - including preparation of vegetables, sauces, salads, cold starters; and hot dishes Control food stock and food cost in own section Check food stocks - reporting on shortages, throwing out food that is close to expiry and keep the fridge areas in good order People Supervision Supervise staff conditions of employment, e.g. attendance, absenteeism, leave, adherence to policies and procedures Identification of employee training needs Perform on the job training and coaching to close developmental gaps and build succession for a talent pipeline within the outlet Staff communication and motivation Performance contracting, reviews and development Assist in providing resources and removing obstacles to performance Onboarding of new staff members Operations Control Safe use and storage of operating equipment, operating expenses (gas, chemicals) Storage and use of operating supplies (CONSUMMABLES, PACKAGING, CHEMICALS) Conduct food and equipment daily stock counts Report on variances / discrepancies and take necessary action to correct Monitor food costs (purchases related to revenue) Culinary Standards Supervision Understand and conduct all tasks in line with culinary standard operating procedures Be aware of and comply with health, safety, hygiene and environmental regulations in the outlets Use, store and clean operating equipment in line with specifications and safety regulations Conduct daily stock counts of bar smalls Resolve or report on any anomalies to the required standards Report on any breakages at the end of the shift Hollow ware, kitchen OE and cutlery, vacuum sealers, gas burners, operating expenses, packaging Delivered Customer Experience Interact and be present on the floor during service to understand and assist clients with requests, special requirements, recommendations, concerns, resolution of complaints, etc Monitor standards and staff at the buffet: guest interaction on the floor to ensures all guests are treated with courtesy and respect at all times Up skill staff to ensure that they are fully fluent in details of menu items, current promotions, business unit and product knowledge Handle and resolve any guest special requests, queries or complaints Take guest orders accurately at the buffet Prepare food items for the guest and present in line with standards Job Requirements Education Grade 12 / Matric 2-Year Culinary Diploma or equivalent national qualification in culinary skills at Diploma level Membership with South African Chef's Association and other relevant culinary accreditation Experience 3 years culinary experience as a commis chef in a similarly graded hotel / restaurant kitchen environment Skills and Knowledge Core behavioral competencies Handle materials, dangerous and heavy items Team Co-operation Dealing with customers preparation of food Judgement through the senses viz aroma, taste, colour, texture Using culinary and kitchen equipment Problem solving Supervising - people at work; maintaining a presence, ensuring compliance with regulations; providing instructions Numeracy and calculations Technical / proficiency competencies OE usage and storage Culinary Product Knowledge Cooking Methodology Legislation - food safety standards & regulations Environmental and sustainability standards Knife skills Waste management Stock control Proficient Computer Skills Micros / Opera is preferred

a month ago

Chef De Partie

Sun International

Gauteng, south-africa

full-time

Job Purpose Responsible to supervise the day to day delivery of culinary products and team in a section of the kitchen with the objective of preparing, producing and presenting exceptional food products in line with Sun International's operational excellence standards, procedural compliance and customer experience expectations. Key Performance Areas Kitchen Shift Supervision Supervise the preparations of mise-en-place and preparations for service Is present in the kitchen during service to supervise and support the chefs in the creation and presentation of quality culinary dishes food against guest orders and / or function requirements Completes opening and closing checklists and registers Supervise kitchen practices in line with standard operating procedures Supervise the storage of operating equipment Supervise health, safety, hygiene and environmental elements in the outlets Conduct stock control procedures and report on variances *Identify coaching needs and facilities on-the-job training as required Food Preparation Prepare mise-en-place, conduct checks and preparations for service in line with SOP *Identify issues with regards own work station appearance and functioning of equipment and systems Check cleanliness of own section or station Supervise the daily operation and preparation of food / menu items according to recipe guidelines and preparation techniques - including preparation of vegetables, sauces, salads, cold starters; and hot dishes Control food stock and food cost in own section *Check food stocks - reporting on shortages, throwing out food that is close to expiry and keep the fridge areas in good order. People Supervision Supervise staff conditions of employment, e.g. attendance, absenteeism, leave, adherence to policies and procedures Identification of employee training needs Perform on the job training and coaching to close developmental gaps and build succession for a talent pipeline within the outlet Staff communication and motivation Performance contracting, reviews and development Assist in providing resources and removing obstacles to performance Onboarding of new staff members Operations Control Safe use and storage of operating equipment, operating expenses (gas, chemicals) Storage and use of operating supplies (CONSUMMABLES, PACKAGING, CHEMICALS) Conduct food and equipment daily stock counts Report on variances / discrepancies and take necessary action to correct Monitor food costs (purchases related to revenue) Culinary Standards Supervision Understand and conduct all tasks in line with culinary standard operating procedures Be aware of and comply with health, safety, hygiene and environmental regulations in the outlets Use, store and clean operating equipment in line with specifications and safety regulations Conduct daily stock counts of bar smalls Resolve or report on any anomalies to the required standards Report on any breakages at the end of the shift Hollow ware, kitchen OE and cutlery, vacuum sealers, gas burners, operating expenses, packaging Delivered Customer Experience Interact and be present on the floor during service to understand and assist clients with requests, special requirements, recommendations, concerns, resolution of complaints, etc. Monitor standards and staff at the buffet: guest interaction on the floor to ensures all guests are treated with courtesy and respect at all times *Up skill staff to ensure that they are fully fluent in details of menu items, current promotions, business unit and product knowledge *Handle and resolve any guest special requests, queries or complaints Take guest orders accurately at the buffet *Prepare food items for the guest and present in line with standards Job Requirements Education Grade 12 / Matric 2-Year Culinary Diploma or equivalent national qualification in culinary skills at Diploma level Membership with South African Chef's Association and other relevant culinary accreditation Experience 3 years culinary experience as a commis chef in a similarly graded hotel / restaurant kitchen environment Skills and Knowledge Core behavioral competencies Handle materials, dangerous and heavy items Team Co-operation Dealing with customers - coping with rudeness, preparation of food Judgement through the senses viz aroma, taste, colour, texture Using culinary and kitchen equipment Problem solving Supervising - people at work; maintaining a presence, ensuring compliance with regulations; providing instructions Numeracy and calculations Technical / proficiency competencies OE usage and storage Culinary Product Knowledge Cooking Methodology Legislation - food safety standards & regulations Environmental and sustainability standards Knife skills Waste management Stock control Proficient Computer Skills Micros / Opera is preferred

2 months ago

Commis Chef

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