Chef de Partie

A24 Group Limited; Hermanus; On-site; ZAR 260,000 - 380,000; Full time

Benefits offered by this job

Beautiful wine estate

Training and development

Estate wine sessions

Competitive salary

Job summary

Moody Lagoon Restaurant at Benguela Cove Lagoon Wine Estate in Walker Bay, near Hermanus, seeks a Chef de Partie to run a section with precision and pride during lunch service and events.

You will work closely with the Head Chef, upholding seasonality, classical technique, and high standards, while mentoring commis chefs and kitchen assistants.

The estate setting offers a beautiful workspace with wine knowledge sessions and opportunities to contribute to menu development.

Qualifications

• Minimum three years in professional kitchen.
• At least one year as Chef de Partie or Demi Chef in fine dining or estate restaurant.
• Formal culinary qualification or equivalent experience.
• Strong classical technique and seasonal produce interest.
• Calm and organized under pressure.

Responsibilities

• Run your section independently, from mise en place through to service and close down.
• Prepare and present dishes to the standard set by the Head Chef, every plate, every service.
• Support pairing menus and private events, working to tight timings.
• Maintain strict food safety, hygiene and stock control, including ordering, rotation and waste control.
• Guide and train commis chefs and kitchen assistants on your section.
• Contribute ideas to menu development using seasonal and local produce.

Skills

Three years kitchen experience

Fine dining / luxury estate experience

Food safety certification

Seasonal produce knowledge

Team player

Education

Culinary qualification or equivalent experience

Job description

Chef de Partie, Moody Lagoon Restaurant
Benguela Cove Lagoon Wine Estate, Walker Bay, near Hermanus, Western Cape
Full time, permanent

About Moody Lagoon

Moody Lagoon is the restaurant at Benguela Cove Lagoon Wine Estate, set on the edge of a Ramsar wetland within the Kogelberg Biosphere. The lagoon is wild and the cellar is refined, and the kitchen works in the space between the two. We cook seasonally and serve estate wines alongside the food. Guests come from across the Cape and abroad for lunch, wine pairings, private dining and events.

The role

We are looking for a Chef de Partie to run a section with precision and pride. You will cook to a consistently high standard through busy lunch services, pairing menus and estate events, working closely with the Head Chef and the wider kitchen team.

What you will do

• Run your section independently, from mise en place through to service and close down
• Prepare and present dishes to the standard set by the Head Chef, every plate, every service
• Support pairing menus and private events, working to tight timings
• Maintain strict food safety, hygiene and stock control, including ordering, rotation and waste control
• Guide and train commis chefs and kitchen assistants on your section
• Contribute ideas to menu development using seasonal and local produce

About you

• At least three years' professional kitchen experience, with at least one year as a Chef de Partie or Demi Chef in a fine dining, boutique hotel or quality estate restaurant
• A formal culinary qualification, or equivalent practical experience
• Strong classical technique and a real interest in seasonal produce
• Calm and organised under pressure, with a good eye for detail
• A team player who takes ownership of their section
• Valid food safety certification and the right to work in South Africa
• Flexibility to work weekends, public holidays and event days

What we offer

• A beautiful working environment on a conservation-led wine estate
• Training and development from an experienced kitchen team
• Estate wine and food knowledge sessions
• A competitive salary based on experience