Chef de Partie

Helderberg Personnel; Franschhoek; On-site; ZAR 180,000 - 240,000; Full time

Job summary

Helderberg Personnel is seeking a professional cook to support our kitchen team in Franschhoek. The role focuses on delivering consistent, high-quality meals while upholding strict hygiene and kitchen standards.

You will prepare and cook dishes to specification, maintain section organisation, and work closely with staff to ensure smooth service. A formal culinary qualification and 2–3 years of pro kitchen experience are required, with a hands-on, team-oriented approach.

Qualifications

• Formal culinary qualification from an accredited training institution.
• 2–3 years of practical kitchen experience.
• Excellent culinary skills and passion for quality food.
• Knowledge of professional kitchen procedures and hygiene standards.
• Impeccable personal and food hygiene standards.
• Good interpersonal and communication skills.
• Ability to work effectively as part of a team.
• Calm, organised and productive under pressure.

Responsibilities

• Prepare and cook food to required quality and presentation standards.
• Take responsibility for the efficient operation and organisation of the designated section.
• Maintain high standards of cleanliness, hygiene and kitchen organisation.
• Follow recipes and instructions from senior kitchen management.
• Rotate and store ingredients correctly to ensure freshness.
• Work with fellow chefs to ensure smooth service.
• Adhere to health, safety, hygiene and operational procedures.
• Demonstrate a positive attitude and flexibility in a demanding kitchen environment.

Skills

Culinary skills

Interpersonal communication

Teamwork

Attention to detail

Ability to work under pressure

Education

Culinary qualification

Job description

Purpose of the Role

To ensure the consistent preparation and delivery of quality food in accordance with established culinary standards, while maintaining excellent kitchen hygiene, organisation and efficiency.

Responsibilities Include But Are Not Limited To:

• Preparing and cooking food to the required quality and presentation standards
• Taking responsibility for the efficient operation and organisation of the designated section
• Ensuring consistency, attention to detail and high standards throughout food preparation and service
• Maintaining impeccable standards of personal, food and kitchen hygiene
• Following recipes, preparation methods and instructions from senior kitchen management
• Ensuring ingredients and prepared food are handled, stored and rotated correctly
• Assisting with maintaining an organised, clean and well-functioning kitchen
• Working effectively with fellow chefs and kitchen staff to ensure smooth service
• Adhering to all health, safety, hygiene and operational procedures
• Maintaining a professional approach and positive attitude in a demanding kitchen environment
• Demonstrating flexibility and willingness to assist where required

Criteria

• Formal culinary qualification from an accredited training institution
• 2–3 years practical experience working in a professional kitchen
• Excellent culinary skills with a genuine passion for food and quality
• Sound knowledge of professional kitchen procedures, food preparation and hygiene standards
• Impeccable personal and food hygiene standards
• Good interpersonal and communication skills
• Ability to work effectively as part of a team
• Ability to remain calm, organised and productive under pressure
• Strong work ethic, reliability and attention to detail
• Professional presentation and a positive, hands‑on approach