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Demi Chef de Partie

Demi Chef de Partie

Fairmont Hotels & ResortsCape Town, ZA
14 days ago
Job description

Job title : Demi Chef de Partie

Job Location : Western Cape, Cape Town

Deadline : November 22, 2025

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Scope of position :

  • The Demi Chef d Partie will be focused, with special attention placed upon continuous practice to master skills and tasks assigned to them by their supervisors. Always act in a professional manner using the company’s Mission, Vision, and Values.
  • The Demi Chef d Partie will strive to exceed guest expectation and take the culinary team to go from good to great.

    • Responsibilities :

    Communication and Conduct

  • Attend daily shift briefings to keep yourself informed of daily operational requirements.
  • Communicate daily with supervisors to ensure open lines of communication.
  • Promote a fun / professional and disciplined work environment.
  • Actively share ideas, opinions & suggestions in daily shift briefings.
  • Always present yourself in a full chef’s uniform following all personal hygiene and grooming requirements.
  • Support & motivate kitchen colleagues.

    • Health and Safety

  • Always promote Health and Safety.
  • Ensure personal knives and tools are at the utmost cleanliness and always maintained.
  • Ensure proper hygiene practices are always followed in line with the Cape Grace, managed by Fairmont Food Safety Programme.
  • Ensure that all areas in the kitchen are always kept clean and tidy.
  • Adopt a clean as you go approach.
  • Assist in clearing, cleaning, washing within the kitchen, including in-depth cleaning, using any approved specialized products and methods laid down.

    • Stock Management

  • Ensure storeroom requisitions requested are accurate to minimize repeat visits.
  • Maintain cleanliness and proper rotation of stock in all chillers following FIFO system.
  • Ensure stock is stored and labelled correctly.

    • Training and Development

  • To undergo training in both formal courses and on-the-job to develop cooking and kitchen organizational skills.
  • Actively seek tools for self-growth and development.
  • Complete all assigned trainings on Ines.
  • Motivate and support skill development of commis position chefs.

    • Sustainability and Stock

  • Always minimize wastage / spoilage and record wastage on Winnow system.
  • To aid stock taking within the total Kitchen Department in conjunction with the Head Chef.

    • Food Quality and Control

  • Support Chef d Parties on sections to ensure consistency.
  • Perform tasks to the standards & expectations set forth, ensure that all food cooked and served is of a high quality and served at a safe and appropriate temperature.
  • Daily checks of all mise en place to ensure freshness & quality standards.
  • Complete assigned tasks in an efficient and timely manner.
  • Act as an extension of kitchen managers to ensure food consistency & quality.
  • Assign and follow – up tasks as dictated by business volumes and supervisors.
  • Performs any other reasonable duties as required by the department head.

    • Qualifications

  • Have a strong working knowledge of ingredients and products.
  • 2 years of experience in a luxury hotel environment.
  • Accreditation from a recognized Culinary School (an asset).
  • Food Hygiene and Safety trained.
  • Strong communication skills.
  • Enthusiastic and guest driven.
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