Personal Chef

Personal Chef Capsicum Culinary Studio JHB - Central, Gauteng, ZA

Chef de Partie is responsible for managing and overseeing a specific section of the kitchen, ensuring that all food preparation and production is completed to the required quality, presentation, and food safety standards. The Chef de Partie works closely with the Sous Chef and other members of the kitchen brigade to ensure smooth and efficient service.

Job Summary

We are seeking a suitably qualified culinary student, recent graduate, or junior chef who is versatile, creative, and confident in preparing a wide variety of dishes. The ideal candidate should have a strong foundation in both traditional Indian cuisine and international/cosmopolitan cooking, with the ability to prepare complete meals from starters through to desserts.

This role is suited to someone who enjoys working across different areas of the kitchen rather than specialising in one particular section.

Key Responsibilities

• Prepare a wide variety of traditional Indian dishes, including biryani, akni, chicken curry, and other Indian specialities.
• Prepare international and contemporary dishes from various cuisines.
• Prepare salads, starters, main courses, and desserts to a high standard.
• Prepare cakes, pastries, and a variety of baked products.
• Prepare samoosas from scratch, including making the dough and preparing the fillings.
• Prepare pies, spring rolls, savoury pastries, and other snacks.
• Follow recipes accurately while maintaining consistency in taste, quality, and presentation.
• Develop and contribute creative ideas for new dishes and meals.
• Complete food preparation, mise en place, cooking, plating, and presentation.
• Ensure ingredients are properly prepared, portioned, stored, and handled.
• Maintain high standards of kitchen hygiene, food safety, and cleanliness.
• Monitor stock and minimise food wastage through proper preparation and portion control.
• Keep the kitchen and workstations clean, organised, and ready for service.
• Work independently when required while also collaborating effectively with others.
• Maintain consistent quality and presentation across all dishes.
• Assist with general kitchen duties as required.
• Culinary qualification such as Professional Cookery, Culinary Arts, Patisserie, or a related qualification.
• Suitable for a current culinary student, recent graduate, or junior chef.
• Practical experience preparing both Indian and international cuisine.
• Knowledge of basic baking and pastry techniques.
• Ability to prepare savoury and sweet dishes from scratch.
• Good understanding of food hygiene and kitchen safety.
• Strong organisational and time-management skills.
• Good attention to detail and presentation.
• Ability to follow recipes accurately.
• Ability to work independently and take initiative.
• Creative and adaptable approach to food preparation

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