Chef de partie

Job Location:

NH Johannesburg Sandton



NH Hotels & Resorts is a globally recognised hospitality brand built on three pillars: value for money, prime locations, and service with a human touch. With a strong presence in Europe and the Americas, we are expanding into the Middle East, Asia, and Australasia.

Down-to-earth, innovative, reliable, and genuinely friendly — this is what NH stands for. We welcome business travellers, families, couples, and friends looking for a fresh getaway, and we pride ourselves on delivering exactly what our guests need, every time. If you believe great hospitality is about people as much as places, NH is where you belong. Always a pleasure.

KEY DUTIES AND RESPONSIBILITIES

Food Preparation & Cooking

• Prepare ingredients according to standard recipes and production requirements.
• Wash, peel, chop, slice, dice, portion, and prepare vegetables, fruits, meats, poultry, seafood, and other ingredients.
• Assist in preparing hot and cold dishes.
• Prepare sauces, soups, stocks, gravies, and garnishes.
• Cook food using approved preparation methods.
• Ensure food is prepared according to hotel presentation standards.
• Assist with buffet preparation and replenishment.
• Prepare breakfast, lunch, dinner, banqueting, and room service items as assigned.
• Ensure all food is served at the correct temperature.
• Maintain consistency in taste, quality, and portion sizes.

Additional Responsibilities by Level

Commis III (Entry Level)

• Perform basic food preparation tasks.
• Learn recipes and production techniques.
• Assist senior chefs during service.

Commis II (Intermediate)

• Prepare complete menu items with minimal supervision.
• Operate assigned kitchen stations during service.
• Assist with plating and presentation.

Commis I (Senior Commis)

• Independently prepare menu items.
• Supervise junior Commis team members during production.
• Support Chef de Partie with production planning.
• Ensure section readiness before service.

Mise en Place

• Prepare all ingredients before service.
• Organise workstations efficiently.
• Ensure ingredients are measured and portioned correctly.
• Label and store prepared food appropriately.
• Maintain adequate stock levels during service.
• Prepare garnishes and accompaniments.
• Ensure all equipment is clean and operational before service.

Food Quality & Presentation

• Prepare food according to hotel recipes.
• Maintain consistency in presentation.
• Ensure portion control standards are followed.
• Inspect ingredients for freshness and quality.
• Minimise food waste.
• Report quality concerns to senior chefs.
• Maintain attractive buffet displays where applicable.

Kitchen Operations

• Assist with daily kitchen operations.
• Follow production schedules.
• Support restaurant, banqueting, and room service operations.
• Ensure timely food preparation.
• Assist with special events and functions.
• Maintain efficient workflow throughout service.
• Complete assigned duties within required timelines.
• Cleaning & Kitchen Maintenance.
• Clean workstations before, during, and after service.
• Wash and sanitise kitchen equipment.
• Clean knives, utensils, cutting boards, and preparation areas.
• Maintain cleanliness of refrigerators, freezers, and storage areas.
• Dispose of waste correctly.

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