Polokwane: Chef De Partie posted by Bright Placements

The Hot/Cold Chef de Partie is responsible for managing both the hot kitchen section (grills, sauté, pans, mains) and the cold kitchen section (salads, starters, cold platters, desserts depending on structure). This role ensures high-quality food preparation, proper portioning, and consistent presentation standards. The Hot/Cold CDP works closely with the Sous Chef and Executive Chef to deliver exceptional meals while maintaining hygiene, safety, and organisation in both stations. Key Responsibilities Food Preparation & Cooking Prepare and cook dishes for both hot and cold sections according to menu standards. Ensure all meals are prepared to the correct taste, temperature, and presentation. Follow recipes, portion controls, and plating guidelines. Assist in meal preparation for à la carte, buffet, banqueting, and special events. Station Management Set up and stock both hot and cold stations before service. Maintain cleanliness, organisation, and freshness of all ingredients. Ensure mis-en-place is complete and ready for service. Rotate between stations as required. Quality Control Check the quality and freshness of all ingredients daily. Ensure consistent portion sizes, taste, and presentation. Inspect all dishes before they leave the kitchen. Stock & Inventory Monitor and report stock levels of both hot and cold kitchen items. Assist with ordering, receiving, and storing supplies. Minimise wastage through proper rotation (FIFO) and planning. Hygiene, Safety & Compliance Maintain strict hygiene and food-safety standards at all times. Ensure workstations, tools, and equipment are cleaned and sanitised. Comply with HACCP and kitchen safety procedures. Team Collaboration Work closely with the Sous Chef and Executive Chef. Support junior chefs with training, guidance, and supervision. Assist other stations when needed to ensure smooth service flow. Service & Communication Communicate effectively during service to ensure timing and coordination. Report any equipment faults, shortages, or issues immediately. Qualifications Professional Cookery/Culinary Diploma or equivalent qualification. Food safety certification is advantageous. Experience 2–4 years experience in a professional kitchen. Previous experience running both hot and cold sections is highly preferred. Experience in hotels, lodges, restaurants, or banqueting kitchens. Technical Skills Strong cooking skills across multiple stations. Excellent knife skills and knowledge of ingredients. Ability to prepare sauces, grills, sautés, salads, cold dishes, and basic desserts. Understanding of plating techniques and presentation standards. Familiarity with kitchen equipment and maintenance. Soft Skills Strong communication and teamwork skills. Ability to work calmly under pressure. High attention to detail and consistency. Good time management and organisation abilities. Able to adapt quickly to fast-paced service demands. Personal Attributes Reliable, punctual, and professional. Creative with a passion for culinary arts. Enthusiastic and willing to learn. Physical Requirements Able to stand for long periods. Able to lift pots, trays, and kitchen equipment. Willing to work shifts, weekends, public holidays, and extended hours.