Johannesburg South: Cold Kitchen Chef De Partie posted by HotelJobs

About the Role

We are seeking a skilled Cold Kitchen Chef de Partie to lead our cold kitchen section in Johannesburg South. The successful candidate will be responsible for preparing high-quality cold dishes, salads, appetizers, platters, sandwiches, charcuterie boards, and garnishes for catering events, functions, and retail. This role requires exceptional standards of presentation, hygiene, and Halaal compliance while working efficiently in a fast-paced environment.

Key Responsibilities

• Oversee daily mise en place and production for the cold kitchen, ensuring all items are prepared fresh, on time, and to the highest quality standards.
• Prepare a wide variety of cold dishes, including salads, cold starters, canaps, sandwiches, wraps, cold platters, terrines, pts, cured and smoked items, and seasonal specials.
• Design and assemble attractive cold platters, grazing tables, and buffet displays for events and catering.
• Work closely with the Butchery team to incorporate Halaal-certified cold cuts, roasted meats, and charcuterie into menu offerings.
• Ensure strict portion control, recipe adherence, costing accuracy, and waste minimisation.
• Manage ordering, receiving, and stock rotation of all cold kitchen ingredients (FIFO system), with proper labelling, temperature control, and expiry monitoring.
• Maintain full compliance with food safety regulations (HACCP & R.638), allergen control, and sanitation standards.
• Train; supervise, and mentor junior cold kitchen staff, commis chefs, and kitchen assistants.
• Collaborate with the Hot Kitchen, Pastry, and Butchery teams on menu planning, event setup sheets, and special dietary requests.
• Monitor and record temperatures of refrigerators, freezers, and food items; complete all required production logs and checklists accurately and on time.
• Ensure impeccable presentation, garnishing, and plating standards for all cold items.
• Participate in kitchen deep cleans, equipment maintenance, inventory counts, and monthly stocktakes.
• Support large-scale event preparation and packing as required.

Requirements

Formal culinary qualification or Chefs Diploma with specialisation in Cold Kitchen / Garde Manger (essential).

Minimum 34 years experience as a Chef de Partie or Senior Commis in a cold kitchen/larder section in a busy restaurant, hotel, catering company, or events operation.

Proven experience in high-volume catering, banqueting, and platter production is highly advantageous.

Qualifications

Formal culinary qualification or Chefs Diploma with specialisation in Cold Kitchen / Garde Manger (essential).

Salary & Benefits

Competitive salary based on experience and performance. Opportunities for career growth within the kitchen brigade. Dynamic team environment focused on Halaal excellence and customer satisfaction.