Grill Chefs / Cold Section / Hot Pans / Front Pass - Chef De Partie

Griller Chef - Chef de Partie

Reports to: Sous Chef / Head Chef

Purpose of the Role

The Chef de Partie is responsible for managing a designated section of the kitchen, ensuring that all preparation, cooking, and presentation are executed consistently to the highest standards. This role requires strong organisational and leadership skills to maintain efficient service, uphold food quality, and support the development of junior kitchen staff.

Key Responsibilities

• Independently manage and operate a designated kitchen section during service.
• Prepare, cook, and present menu items in accordance with established recipes, quality standards, and presentation guidelines.
• Ensure mise en place is completed efficiently and maintained throughout service to support smooth kitchen operations while minimising waste.
• Train, mentor, and supervise Demi Chefs de Partie, Commis Chefs, and other junior team members within the section.
• Ensure all ingredients are correctly stored, labelled, dated, and rotated in accordance with food safety and stock control procedures.
• Monitor stock levels within the section and communicate ordering requirements to the Sous Chef in a timely manner.
• Maintain high standards of food safety, hygiene, cleanliness, and sanitation in compliance with the restaurant's food safety management system.
• Communicate effectively with other kitchen sections and the pass to ensure efficient and coordinated service.
• Complete thorough section handovers between shifts, ensuring continuity of operations and clear communication of outstanding tasks.
• Contribute ideas and feedback for menu development, seasonal specials, and operational improvements under the guidance of senior chefs.
• Assist senior chefs with maintaining consistency in quality, portion control, and kitchen standards at all times.

Required Skills, Qualifications & Experience

• Minimum of three (3) years' experience in a professional kitchen, including at least one (1) year in a Demi Chef de Partie or equivalent position.
• Formal culinary qualification preferred; however, substantial professional kitchen experience will be considered.
• Strong technical cooking skills with experience working across multiple kitchen sections.
• Excellent organisational and time-management skills with strong attention to detail.
• Proven ability to supervise, coach, and develop junior kitchen staff.
• Ability to work calmly, efficiently, and accurately in a fast-paced, high-pressure environment.
• Strong communication, teamwork, and problem-solving skills.
• A positive attitude, professional work ethic, and commitment to maintaining high culinary standards.

Working Conditions, Hours & Expectations

• Full-time position requiring six (6) working days per week with one (1) scheduled day off.
• Shifts include mornings, evenings, weekends, and public holidays based on operational requirements.
• The role requires standing for extended periods, lifting and carrying kitchen equipment and supplies, and working safely with hot surfaces, sharp utensils, and commercial kitchen equipment.
• Company uniform, grooming, and personal hygiene standards must be maintained at all times.
• Compliance with all company policies, food safety procedures, and health and safety regulations is a condition of employment.
• Employment Equity Candidates are encouraged to apply

Application Question(s):

• Willingness to work weekends, school holidays and Public holidays

Experience:

• professional kitchen: 3 years (Required)

Language:

• English (Required)

Work Location: In person