Demi Chef de Parte

Location: Krugersdorp, Gauteng

An opportunity has become available within the company for an experienced and reliable Demi Chef De Parte (DCDP). They will ensure high-quality food production, maintain strict cleanliness, oversee mise-en-place, and supervise Commis chefs to ensure dishes meet company standards.

Intelli Staff

JHB
003712/KC

Wednesday, February 25, 2026

MR Monthly

Food preparation:

• Assist the Chef de Parte in preparing ingredients, cooking components of dishes, and assembling plates according to the restaurant’s recipes and specifications.

Station management:

• Oversee a designated section of the kitchen (e.g., sauces, vegetables, desserts) under the guidance of the Chef de Parte, ensuring that all tasks are completed efficiently and that food items are ready for service.

Ingredient handling:

• Receive, store, and handle food ingredients properly, following hygiene and safety procedures to ensure freshness, quality, and compliance with health regulations.

Kitchen organization:

• Maintain cleanliness and organization in the kitchen, including workstations, equipment, and storage areas, to facilitate efficient food preparation and service.

Team collaboration:

• Collaborate with other members of the culinary team, including chefs, cooks, and kitchen assistants, to coordinate tasks, communicate effectively, and ensure smooth operations during service hours.

Quality control:

• Assist in quality control measures, including taste testing, visual inspection of dishes, and adherence to portioning and plating standards, to maintain consistency and excellence in culinary output.

• Experience in using cutting tools, cookware, and grills.
• Knowledge of various cooking procedures and methods (grilling, baking, boiling, and frying).
• Planning and organizing skills with familiarity of inventory systems.
• Strong communication and time‑management skills.
• Passion for working in a lively, fast‑paced environment and love for cooking and food.
• Great teamwork skills and attention to detail with excellent communication skills.
• Sound knowledge of food safety standards and procedures is desirable.
• Able to work shifts, weekends, and public holidays.
• Physically fit: able to stand for long periods, walk long distances, lift, carry, and pull up to 30 kg during a shift.
• Ability to maintain high standards for personal, kitchen, and food hygiene.
• Critical thinking and problem‑solving skills.
• Adaptability, teamwork, and collaboration skills.

• Grade 12
• Diploma from a culinary school (must)
• 3 years’ experience in a high‑volume kitchen (3‑5 yrs as a Chef – CDP or similar role with referrals)
• Able to write, read and speak English.