Chef de Partie

This is a solid opportunity for a technically confident culinary professional who takes genuine ownership of their section and delivers consistently high standards in a well-regarded Winelands hospitality environment. Staff transport is provided from the Franschhoek and Paarl area.

Core Criteria

• Relevant culinary qualification or equivalent practical experience
• Minimum 2 years' experience in a Chef de Partie or senior kitchen role
• Strong knowledge of food hygiene, safety, and HACCP standards
• Ability to run a section independently with minimal supervision
• Excellent attention to detail in food quality, presentation, and portion control
• Ability to supervise and guide junior kitchen staff within the section
• Reliable, hardworking, and able to maintain consistent standards across all service periods
• Flexible and willing to work hospitality hours including evenings, weekends, and public holidays

Core Responsibilities

• Run a designated kitchen section to a consistently high standard across all service periods
• Prepare and plate all dishes according to the Head Chef's recipes, specifications, and presentation standards
• Ensure all mise en place is freshly prepared, organised, and ready for service at all times
• Supervise, support, and develop junior kitchen staff within the section
• Maintain strict hygiene, food safety, and HACCP standards throughout all areas of the section
• Monitor stock levels, control portion sizes, and actively minimise food wastage
• Communicate ingredient shortages and orders to the Sous Chef timeously
• Ensure all food is correctly stored and handled in line with food safety requirements
• Assist with stock takes, inventory management, and the smooth running of the wider kitchen operation

Remuneration & Benefits

• Live-out position
• Staff transport provided from the Franschhoek and Paarl area

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