Requirements Minimum 2 years experience as Chef de Partie Strong background in Western cuisine Good knowledge of HACCP and food hygiene standards Ability to work under pressure and lead a kitchen section Good English communication skills Responsibilities Oversee a designated kitchen section and ensure consistent quality and presentation of dishes Support the Sous Chef with daily kitchen operations and service Maintain hygiene, cleanliness, and stock control within the section Train and guide junior chefs to develop their skills and efficiency Benefits Accommodation and meals provided Flights and medical insurance included Opportunities for training, development, and career growth International exposure in a 5-star resort environment To apply, please submit your CV, passport copy, and a recent photograph.

The President Hotel is entering an exciting phase of growth and transformation, and we are creating a new opportunity for a Chef de Partie to join our culinary team. We are seeking a passionate and skilled Chef de Partie with proven experience in large-scale 4- or 5-star hotel kitchens. The ideal candidate will be hands-on, reliable, and committed to maintaining the highest culinary standards while supporting the smooth running of daily kitchen operations. Experience & Requirements Minimum 23 years experience as a Chef de Partie in a large hotel or high-volume restaurant Formal culinary qualification or diploma (advantageous) Strong knowledge of modern cooking techniques, food presentation, and kitchen safety standards Ability to manage a section independently and ensure consistency in food quality Proven experience in food cost management, stock control, and minimising wastage Strong organisational and time management skills Ability to thrive under pressure in a high-volume environment Team player with excellent communication skills South African citizen with a valid ID Duties & Responsibilities Take responsibility for a designated section of the kitchen, ensuring smooth preparation and service Prepare, cook, and plate dishes to luxury hotel standards and recipes Support menu planning, innovation, and seasonal dish updates under the guidance of senior chefs Maintain strict hygiene, safety, and HACCP standards in your section Monitor stock levels, requisitions, and ensure efficient use of resources Train and guide junior chefs and commis chefs in food preparation and section management Collaborate with fellow kitchen staff and service teams to ensure seamless operations Assist in ensuring consistency of food quality across banqueting, breakfast, and à la carte services Handle guest dietary requests and special requirements with professionalism Important Application Notes Must hold a valid South African ID Only candidates with relevant hotel or large-scale restaurant kitchen experience will be shortlisted Ensure your CV is 100% updated All applicants will attend a virtual introduction interview About the Hotel The President Hotel is on a journey to be recognised as a true luxury destination. Our purpose: to create and inspire memorable experiences. Our vision: to become Cape Towns most loved hotel. Set in the heart of Bantry Bay, between Cape Towns vibrant city life and the Atlantic Ocean, the hotel offers 349 stylish rooms, suites, and apartments, breathtaking views, a palm-lined infinity pool, world-class dining, and state-of-the-art conference and event venues. The property provides an iconic working environment where excellence meets opportunity. PLEASE NOTE We are committed to our Employment Equity Plan in all appointments. Once the advert has closed, well carefully review all applications and be in touch with shortlisted candidates. If you dont hear from us within two weeks of the closing date, please know that your application was not successful this time but we truly appreciate your interest in joining our team.

Duties: Supervising and training of the junior kitchen staff in line with the property food directive, ensuring food preparation to the highest standard. Assist in effective Kitchen Administration as directed to minimize shortages and wastage and effective stock control. Assist in performing effective asset management as directed to ensure that all company assets are maintained in the best possible condition. Ensure that the section cleanliness and hygiene is of the highest standard. Maintain fridges and stores to ensure they are clean and stocked at the correct levels. Assist in maintaining constant communication between the Kitchen, Management and Front of House staff. Check that meals and functions are set up to standards. Staff food control: cost, quality, and quantity. Attend meetings when required. Assist the Executive Chef, Head Chef or Sous Chef in the following tasks: Implement menus throughout the different outlets and properties. Quality check taste and presentation of dishes to ensure the excellent standard of the food. Ensure that portion size and plating of food are controlled to avoid wastage and maintain a high standard. Ensure that all food is being prepared to the highest standards. Ensure efficient work with the focus on completing the task within the time available and to the standard set. Requirements: Grade 12 A formal culinary qualification At least 3 years as a Demi CDP / CDP in a high end 5* environment Sound knowledge of food preparation and Kitchen hygiene. Sound knowledge and understanding of all dietary and religious requirements. Knowledge and understanding of stock procedures and control. Knowledge of product and supply. Basic knowledge of planning, budgeting, and departmental administration. Basic knowledge of creating, implementing, and maintaining written control documents and training manuals.