Chef De Partie

Job Summary: The CDP assists in the preparation, cooking, and presentation of food under the supervision of senior kitchen staff. This entry-level position is ideal for individuals beginning their culinary career and looking to gain hands-on experience in a professional kitchen. --- Key Responsibilities: Assist in the preparation and cooking of menu items as directed by the Sous Chef. Maintain high standards of hygiene and cleanliness in the kitchen area. Measure, mix, and prepare ingredients as per recipes and hotel standards. Support the kitchen team in mise en place (preparation work) before service. Ensure all food is prepared to the highest standards of quality and presentation. Store food correctly to prevent spoilage and ensure food safety. Follow all hotel and kitchen SOPs, health and safety, and food hygiene regulations. Learn and adapt to new cooking techniques and styles as guided by senior chefs. Report any equipment maintenance or safety issues to the Chef or management. --- Qualifications & Skills: Culinary diploma or relevant certification (preferred but not always required). Basic knowledge of kitchen operations and food preparation. Willingness to learn and grow in a fast-paced kitchen environment. Strong attention to detail and organizational skills. Ability to work well in a team and follow instructions. Flexibility to work shifts, including weekends and holidays.

Job Types: Full-time, Permanent

Pay: From R7 200,00 per month

Work Location: In person