Because every great service is driven by chefs who own their section and deliver consistency with every plate. At The President Hotel, our kitchen is a fast-paced, high-performing environment where precision, teamwork and creativity come together to create memorable dining experiences. As we continue our journey toward luxury, we are looking for a skilled and reliable Chef de Partie to take ownership of a section and ensure every dish meets our standards of quality and consistency. If you are confident in your craft, enjoy leading from your station, and thrive in a busy hotel kitchen, this is your opportunity. Minimum Requirements Culinary qualification or relevant professional training Minimum 2 to 4 years experience as a Chef de Partie or strong Demi Chef ready to step up Experience within a hotel, resort or high-volume kitchen environment Strong knowledge of cooking techniques, food preparation and presentation standards Understanding of food safety, hygiene and HACCP standards Ability to work shifts, weekends and public holidays Well-presented with a professional and disciplined approach South African ID or valid work permit What Youll Be Doing Running Your Section Take full responsibility for your assigned kitchen section Prepare and cook dishes in line with recipes and presentation standards Ensure mise en place is completed and service runs smoothly Maintain consistency, quality and timing during service Maintaining Standards Ensure all food is prepared to the highest quality and hygiene standards Follow kitchen procedures, portion control and plating guidelines Keep your section clean, organised and fully operational Monitor stock levels and assist with stock rotation and waste control Supporting the Team Work closely with senior chefs and support junior team members Assist in guiding Commis Chefs and Demi Chefs where needed Communicate effectively during service to ensure smooth operations Contribute to a positive and disciplined kitchen culture Driving Efficiency & Consistency Maintain speed and accuracy during high-volume service Ensure all dishes leaving your section meet required standards Assist with prep planning and daily kitchen organisation Why Join The President Hotel Be part of a professional, high-volume hotel kitchen Take ownership of your section and grow your leadership skills Work across multiple outlets and service styles Develop your career as we continue our journey toward luxury Competitive salary and a strong team culture

Because every great service is driven by chefs who own their section and deliver consistency with every plate. At The President Hotel, our kitchen is a fast-paced, high-performing environment where precision, teamwork and creativity come together to create memorable dining experiences. As we continue our journey toward luxury, we are looking for a skilled and reliable Chef de Partie to take ownership of a section and ensure every dish meets our standards of quality and consistency. If you are confident in your craft, enjoy leading from your station, and thrive in a busy hotel kitchen, this is your opportunity. Minimum Requirements • Culinary qualification or relevant professional training • Minimum 2 to 4 years’ experience as a Chef de Partie or strong Demi Chef ready to step up • Experience within a hotel, resort or high-volume kitchen environment • Strong knowledge of cooking techniques, food preparation and presentation standards • Understanding of food safety, hygiene and HACCP standards • Ability to work shifts, weekends and public holidays • Well-presented with a professional and disciplined approach • South African ID or valid work permit What You’ll Be Doing Running Your Section • Take full responsibility for your assigned kitchen section • Prepare and cook dishes in line with recipes and presentation standards • Ensure mise en place is completed and service runs smoothly • Maintain consistency, quality and timing during service Maintaining Standards • Ensure all food is prepared to the highest quality and hygiene standards • Follow kitchen procedures, portion control and plating guidelines • Keep your section clean, organised and fully operational • Monitor stock levels and assist with stock rotation and waste control Supporting the Team • Work closely with senior chefs and support junior team members • Assist in guiding Commis Chefs and Demi Chefs where needed • Communicate effectively during service to ensure smooth operations • Contribute to a positive and disciplined kitchen culture Driving Efficiency & Consistency • Maintain speed and accuracy during high-volume service • Ensure all dishes leaving your section meet required standards • Assist with prep planning and daily kitchen organisation Why Join The President Hotel • Be part of a professional, high-volume hotel kitchen • Take ownership of your section and grow your leadership skills • Work across multiple outlets and service styles • Develop your career as we continue our journey toward luxury • Competitive salary and a strong team culture

Minimum Requirements / Specifications 35 years experience in a similar role Formal culinary qualification Strong attention to detail and leadership skills Passion for culinary excellence Food portfolio required with application

Minimum Requirements – Culinary qualification or relevant professional training – Minimum 2 to 4 years experience as a Chef de Partie or strong Demi Chef ready to step up – Experience within a hotel, resort or high-volume kitchen environment – Strong knowledge of cooking techniques, food preparation and presentation standards – Understanding of food safety, hygiene and HACCP standards – Ability to work shifts, weekends and public holidays – Well-presented with a professional and disciplined approach – South African ID or valid work permit What Youll Be Doing Running Your Section – Take full responsibility for your assigned kitchen section – Prepare and cook dishes in line with recipes and presentation standards – Ensure mise en place is completed and service runs smoothly – Maintain consistency, quality and timing during service Maintaining Standards – Ensure all food is prepared to the highest quality and hygiene standards – Follow kitchen procedures, portion control and plating guidelines – Keep your section clean, organised and fully operational – Monitor stock levels and assist with stock rotation and waste control Supporting the Team – Work closely with senior chefs and support junior team members – Assist in guiding Commis Chefs and Demi Chefs where needed – Communicate effectively during service to ensure smooth operations – Contribute to a positive and disciplined kitchen culture Driving Efficiency & Consistency – Maintain speed and accuracy during high-volume service – Ensure all dishes leaving your section meet required standards – Assist with prep planning and daily kitchen organisation Why Join The President Hotel – Be part of a professional, high-volume hotel kitchen – Take ownership of your section and grow your leadership skills – Work across multiple outlets and service styles – Develop your career as we continue our journey toward luxury – Competitive salary and a strong team culture

This permanent position will suit a mature, competent, innovative, and energetic person with an even temperament and a caring personality. The ideal candidate will have a proven track record in team supervision and attention to detail, and be fully competent in preparing foods across both hot and cold stations, including grill work, garde manger, and the preparation of meats, poultry, seafood, stocks, sauces, starches, vegetables, salads, and cold plates. Ultimately, a top-performing chef who consistently creates innovative and high-quality dishes. Key Responsibilities: Preparation of high-quality food. Checking the ingredients remain fresh and safe for consumption. Preparing meals per customers’ preferences. Tracking components of each meal to ensure that the final dish is completed promptly. Liaising with wait staff once orders are finalised. Ensuring your workstation always remains clean and orderly. Informing the Manager when equipment is due for maintenance, repair, or replacement. Tracking inventory to ensure you always have adequate supplies. Adhere to set Health, Safety, and quality protocols; and Ability to assist in other kitchen stations, when required. Key Requirements: Matric Minimum 3 years of working experience as a CDP. Attention to detail and ability to work under pressure. Capacity to stand for long hours and lift heavy equipment. Thorough knowledge of food safety guidelines. Excellent organisational, time management, and multitasking skills. Effective communication. Commitment to the production of high-quality meals and excellent customer service. Able to work long hours, day and night, including weekends and public holidays (shifts) as assigned. Clear criminal record and sober habits.

Please note: This is a live-in position. Job description The Chef De Partie supports the Lodge and Kitchen Management teams to develop and provide authentic, innovative, and creative dishes to guests. Job Requirements Job Technical Skills Knowledge of international and ethnic foods Highly competent in producing a wide range of international and ethnic foods and responding to special dietary requirements Able to follow formal policies, processes and standards Ability to follow health, safety, security and other legal requirements Proficiency in Microsoft office applications Personal Qualities Committed to producing the highest quality foods to meet the expectations and needs of guests Ability to collaborate positively with others Demonstrated ability to be flexible, adjust and adapt to changing circumstances in a fast paced and deadline driven service environment Ability to work under pressure and deliver results, even when urgent and deadlines are short Present impeccable grooming and deportment Thinking Ability Ability to respond positively in times of change and transition Ability to imagine and develop innovative and creative food products Ability to simultaneously pay attention to a number of demands Ability to correctly interpret written and numerical information Ability to operate comfortably in an environment of high levels of ambiguity Qualifications and Experience Diploma or other formal qualification in Culinary Arts Completed commercial cookery apprenticeship or equivalent 3 Years’ experience in producing up-market cuisine Demonstrated previous experience in luxury restaurants, lodge, hotel, or cruise ship environment Interested applicants should submit a comprehensive CV with all supporting documents to careers@ Apply Below. Sanbona shall apply the employment equity principles as set out in the Employment Equity policy and Plan

Minimum Requirements: 24 years experience in a professional kitchen Excellent leadership, team management, and communication skills. Ability to work under pressure in a fast-paced, high-volume environment while remaining calm and organized. Strong organizational and multitasking abilities. Thorough knowledge of health, safety, and food hygiene standards. Creative and innovative mindset with a passion for culinary excellence. Key Duties & Responsibilities: Station Management: Take full ownership of a designated section, ensuring consistency and quality at all times. Cooking & Preparation: Prepare and cook ingredients using correct techniques and food safety practices. Service & Plating: Plate dishes with precision, maintaining the restaurants high presentation standards. Inventory Control: Manage stock levels, place orders, and keep the station well-organized. Supervision & Training: Lead and support junior chefs and commis chefs within the section. Safety & Hygiene: Adhere strictly to health, safety, and cleanliness standards in the kitchen. If you are a motivated team player with a passion for fine dining and attention to detail, we invite you to apply and grow your culinary career with us. To apply

An established hospitality environment is seeking a skilled and passionate Chef De Partie to join a high-performance kitchen team. This role is ideal for a dedicated culinary professional who thrives under pressure and is committed to delivering exceptional guest experiences. Only Cape Town based candidates will be considered. Key Responsibilities Ensure maximum guest satisfaction through effective kitchen operations and teamwork Maintain stock rotation while minimising wastage and spoilage Demonstrate thorough knowledge of menus and assist with new menu implementation Prepare daily menu items and support ongoing promotions Uphold strict Health & Hygiene standards in line with HACCP requirements Maintain excellent personal hygiene and kitchen cleanliness at all times Report any injuries or incidents to the Executive Chef Foster a strong team environment within the kitchen Operate in accordance with established policies and procedures Drive profitability through high standards of service, presentation, and efficiency Work across all kitchen sections as required Minimum Requirements At least 2 years’ experience in a similar role Computer literate Strong communication skills Well-presented and professional demeanour Ability to work both independently and within a team Able to work shifts and perform under pressure Qualifications Minimum Grade 12 (Std. 10) Professional Cookery Diploma (advantageous)

Hospitality and Outdoor – New Vacancy – Chef de Partie Luxury Game Lodge – Eastern Cape A luxury game lodge in the Eastern Cape is seeking a dedicated and experienced Chef De Partie to join their professional kitchen team. This role is ideal for a passionate culinary professional who thrives in a high-end hospitality environment and is committed to delivering consistent quality and exceptional dining experiences. As Chef De Partie, you will be responsible for managing your assigned kitchen section, ensuring smooth daily operations, and supporting the Head Chef in maintaining the lodge’s culinary standards. The position requires strong organisational skills, attention to detail, and the ability to work efficiently under pressure. You must be confident working independently while remaining a team player within a close-knit lodge environment. This is a live-in position with meals provided, offering the opportunity to fully immerse yourself in lodge life while developing your culinary career. The successful candidate will demonstrate professionalism, reliability, and a strong understanding of food safety, hygiene, and cost control. Experience within luxury hospitality or lodge environments will be advantageous. Key Responsibilities & Requirements Manage and run a designated kitchen section efficiently Prepare and present high-quality dishes according to set menus and standards Maintain excellent hygiene and food safety practices at all times Assist with stock control, ordering, and minimising wastage Ensure consistency, quality control, and presentation standards Work collaboratively with the kitchen and lodge team Assist with training and supervising junior kitchen staff Adapt to guest preferences and dietary requirements as needed Communicate clearly with senior kitchen leadership Relevant culinary qualification or proven CDP experience required Salary: R12,500 per month Live-in meals Start Date: ASAP

Duties: Collaborate closely with the Kitchen leadership to plan and execute creative and seasonal menus in line with the hotels standards Manage the day-to-day designated area of operations of the kitchen environment, always ensuring efficiency and quality Supervise, train, and motivate kitchen staff to maintain a high level of performance and professionalism Monitor food preparation and presentation, ensuring all dishes are prepared to perfection Ensure compliance with health, safety, and hygiene regulations and maintain high standards of food safety at all times Assist in the management of food inventory, ordering, and controlling stock to minimize waste and reduce costs Provide leadership in maintaining the highest levels of service, quality, and guest satisfaction Lead by example, creating a positive, collaborative, and efficient work environment Assist with the development and execution of creative and innovative menus, including seasonal offerings, special events, and à la carte dishes to enhance the guest dining experience as required Perform other duties as and when operationally required Requirements: A recognized Culinary / Hospitality Qualification At least 2 years proven experience in a Chef De Partie capacity within an upmarket reputable restaurant and/or 4- or 5-star hotel environment Strong knowledge of culinary techniques, kitchen management, and food safety regulations Experience in mentoring and coaching of kitchen team Exceptional creativity with a passion for culinary innovation and excellence Excellent leadership, communication, Interpersonal skills and team management skills Ability to work as part of a team and work without supervision Be proactive and show initiative Well-groomed and professional disposition Be well versed in the English language essential (additional languages are a plus). Experience in managing stock and stock control Ability to work well under pressure in a fast-paced, high-demand environment Strong planning, organizational skills Strong attention to detail skills and efficiency pertaining to area of responsibility. Ability to manage conflict and challenging situations with respect and diplomacy. Flexibility to work on weekends, public holidays, evenings and as per operational requirements. Proficiency in Microsoft Office packages

Job title : Chef de Partie Location : Groblersbrug Salary: R9 000 – R11 000 Live-in position / Accommodation provided Job Duties: Manage a specific section of the kitchen, hot or cold section Prepare and present high quality dishes in accordance with the hotel’s culinary standards Ensure that all food items are prepared efficiently and consistently Maintain cleanliness and organization in the workstation Train and supervise junior kitchen staff Requirements: Minimum of 3–5 years’ experience in a similar role Formal relevant qualification Strong leadership skills Passion for culinary excellence Please include a copy of your most recent payslip together with your CV, and food portfolio when applying for this position. By submitting your information and application you hereby confirm: That you have no objection to us retaining your personal information in our database for future matching/ POPI Policy. Due to the nature of the position, that we can do an ITC check if our client is interested in your CV. That the information you have provided to us is true, correct, and up to date. That you agree to submit a food portfolio with your application. PLEASE NOTE: Correspondence will only be conducted with shortlisted candidates. Should you not hear from us within 30 days, please consider your application unsuccessful.

Job Specifications / Requirements: Formal culinary qualification relevant to the role. 35 years of experience in a similar Chef de Partie role, preferably in a hotel or fine-dining environment. Strong leadership and team management skills. Excellent culinary skills with attention to detail in preparation and presentation. Ability to work efficiently in a fast-paced, high-pressure environment. Passion for culinary excellence and continuous learning. Applicants should include a portfolio or food profile showcasing previous work.