Chef de Partie - (Cold Kitchen) at Radisson Hotel Group

Cape Town, Western Cape, South Africa -

Full Time

Start Date

Immediate

Expiry Date

04 Feb, 26

Salary

0.0

Posted On

06 Nov, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Creativity, Planning, Management, Quality Control, Staff Development, Menu Planning, Inventory Management, Culinary Skills, Food Safety, Hygiene Standards, Problem Solving, Communication, Guest Relations, Initiative, Flexibility, Professional Work Ethic

Industry

Hospitality

Description

Company Description Radisson Hotel Group is one of the world's largest hotel groups with ten distinctive hotel brands, and more than 1,460 hotels in operation and under development in 95+ countries. The Group’s overarching brand promise is Every Moment Matters with a signature Yes I Can! service ethos. People are at the core of our business success and future. Our people are true Moment Makers and together we bring the culture, spirit, environment and opportunities that empower you to be your best, every day, everywhere, every time. Together, we make Every Moment Matter. Job Description We are currently seeking a Cold Kitchen Chef de Partie to join our vibrant team. At Radisson Hotel Group, we are in search of individuals who go beyond the resume – those with character, skills, talents, and a passion for creating memorable experiences. As a Cold Kitchen Chef de Partie, you infuse our culinary team with a fresh wave of creativity, an insatiable appetite for learning, and a burning passion for the artistry of gastronomy. Organized individual that displays initiative and creativity Effective planning and management of kitchen Department and staff resources through Systematic controls, effective delegation and supervision in accordance with Company Procedures and Standards. Daily and forward planning and follow through of all MEP and ordering to ensure the smooth running of functions and all deadlines are met. Supervision of quality control, presentation and preparation of all banqueting / a la carte dishes. Staff development and training, effective implementation and monitoring of controls and systems to ensure consistency To support the Food cost target, with control of wastage and productivity to ensure maximum profit - ie casual labour, departmental expenses, Bi monthly stock takes and O/E counts To be aware of all health and safety regulations, fire procedures and hygiene laws To support the GSI targets as agreed with the Executive Chef To practise the Radisson collection Core values To ensure that revised or new standards are upheld and maintained in produc Qualifications Matric Certificate with pass and chef diploma Must have 3-4 years practical kitchen experience in a luxury hotel environment. Creative, Proactive, self-motivated and flexible Individual with good professional work ethic. Use initiative, takes on responsibility and problem solving and who is accountable for his/her actions Good interpersonal skills and communication, guest relations. Flexible and reliable Ability to manage and work with high volume work load and pressure. Ability to manage, plan and delegate to staff ensuring deadlines are met. Ability to assess quality control and adhere to service standards Ability to clearly define productivity standards with quality requirements and methods required to obtain them Basic administrative and computer skills necessary – ordering, handovers, “check” system, MEP lists, SOP files. Employee Relations and Staff development. with a hands on approach Assist in Menu Planning, controls and implementation of all new menus and promotion events Assist with inventory stock counts Knowledge of kitchen hygiene standards. Creative flair, and sound cooking skills Proven experience in a relevant role in a busy kitchen Strong culinary skills and knowledge of food safety and hygiene regulations Hands-on approach with a can-do work style. Commitment to delivering exceptional guest service with a passion for the hospitality industry. Ability to find creative solutions taking ownership for duties and tasks assigned. Personal integrity, with the ability to work in an environment that demands excellence. Additional Information Why Join Radisson Hotel Group? Live the Magic of Hospitality - Be part of a team that creates exceptional experiences and memorable moments every day. Let your Yes I Can! spirit shine as you bring hospitality to life. Build a Great Career - No matter your background or experience, we invest in your growth, learning, and career development—helping you reach your full potential. Experience the Team Spirit - Join a workplace that’s inclusive, fun, and meaningful. We celebrate diversity, support one another and foster a sense of belonging through our Employee Resource Groups and inclusion initiatives. Lead with Your Ambition - Your ideas, passion and drive matter! We empower you to make a difference—in hospitality, your community and beyond. Enjoy Global & Local Perks - No matter where you’re located, you’ll enjoy exclusive global benefits - like special hotel rates for you and your loved ones at our hotels worldwide. Plus, you’ll have access to local perks and rewards tailored to your country, making your experience even more rewarding! Join us in shaping the future of hospitality! If you’re ready to bring your talent, energy, and passion, we’d love to hear from you. Apply now and let’s make every moment matter. We welcome applicants from all backgrounds, abilities, and experiences. If you need any adjustments during the application process, please let us know.

Responsibilities

The Cold Kitchen Chef de Partie is responsible for managing kitchen resources, ensuring quality control, and supervising the preparation of dishes. This role also involves staff training and maintaining health and safety standards.