Every exceptional dish begins with a Chef who truly owns their section.

At The President Hotel, our kitchen is driven by energy, discipline, and pride in every plate that leaves the pass. As we continue our journey toward luxury, strong section leadership is essential to maintaining consistency, creativity, and refined presentation across all dining experiences.

The President continues to elevate its Food & Beverage offering. Behind every beautifully presented dish is a structured, high-performance kitchen where preparation, teamwork, and accountability define success.

The Chef De Partie (Graveyard Shift) plays a critical role in this environment. This is a section leadership position where you take responsibility for your station, guide junior chefs, and ensure that every service reflects precision, pride, and consistency.

You will feel right at home in this role if you bring strong experience within a luxury hotel or fine-dining environment, understand disciplined kitchen operations, and enjoy leading from within your section while delivering excellence under pressure.

Minimum Requirements

• Matric/Grade 12
• Formal culinary qualification (City & Guilds or equivalent)
• Minimum 2 years’ experience in a luxury hotel or fine-dining environment
• Proven ability to lead and manage a kitchen section with consistency
• Strong understanding of hygiene standards, HACCP compliance, and kitchen discipline
• Excellent organisational and communication skills
• Calm, efficient, and composed under pressure
• CV must be fully updated prior to submission

Key Responsibilities

Section Leadership & Culinary Consistency
Take full responsibility for the daily operation and performance of your designated section (Grill, Pastry, Cold, Banqueting, Sides, or Breakfast). Ensure every dish meets the hotel’s standards in taste, texture, and presentation. Maintain consistent excellence across all services, whether during peak hours or quieter periods.

Planning & Organisation
Manage daily section preparation and service readiness. Oversee mise en place to ensure preparation is organised, accurate, and completed ahead of service. Monitor stock levels and communicate requirements efficiently.

Hygiene, Safety & Cleanliness
Maintain the highest hygiene standards, ensuring your section complies fully with HACCP and hotel regulations. Keep your station inspection-ready at all times.

Training & Team Development
Lead, guide, and support commis and demi chefs within your section. Provide hands-on mentorship to maintain craftsmanship, discipline, and pride in the team’s work.

Attention to Detail & Quality Control
Maintain exceptional precision from preparation through plating. Conduct quality checks throughout service and continuously refine dishes in line with the Executive Chef’s vision and guest feedback.

Key Skills & Attributes

• Strong attention to detail and pride in presentation
• Passion for culinary excellence
• Confident section leadership and mentoring ability
• Structured planning and organisational skills
• Professional, disciplined kitchen conduct
• Strong teamwork and collaboration
• Commitment to continuous improvement

Why Work With Us

• Be part of a hotel committed to sincere, memorable hospitality
• Work within a luxury-focused, high-volume Food & Beverage environment
• Play a key role in shaping elevated dining experiences
• Opportunity to grow within a flagship Cape Town hotel
• Competitive salary and employee benefits

Contact information

Emhke