Chef De Partie - N/A07375
Applications accepted until:
Number of Openings


The Table Bay


Western Cape

Job Purpose

Reporting to the Sous Chef the successful incumbent will be responsible to manage the day to day operations in the kitchen as per operational requirements within a highly pressurized environment whilst maintaining the high standards and in accordance with the company policies and procedures.Food preparation of the highest quality in all the F&B outlets.


  • Recognised Food preparation qualification


  • 2 - 3 years€™ experience in similar establishment

Skills and Knowledge

  • Cooking skills and menu knowledge of local and international cuisine
  • Good communication and interpersonal skills
  • Good problem-solving and conflict handling skills
  • Food planning and organisational skills in order to meet deadlines

Key Performance Areas:

  • Maintaining of operating equipment and kitchen smalls
  • Effective stock control, wastage control and stock rotation
  • Ensure standard operating procedures and all recipes are adhered to at all times
  • Food preparation, presentation and service according to operational requirements and procedures
  • Maintain HACCP, hygiene procedures and controls


Preference will be given to employees from the designated groups in line with the provisions of the Employment Equity Act, No. 55 of 1998, SISA internal recruitment policy as well as units employment equity plans.