Chef de Partie

Helderberg Personnel; Stellenbosch; On-site; ZAR 180,000 - 270,000; Full time

Job summary

Helderberg Personnel is sourcing a skilled Chef de Partie for a luxury hotel kitchen in Stellenbosch. You will prepare and cook dishes to established recipes, maintain mise en place, and support senior chefs during service.

We require 2–3 years in a similar role, strong knowledge of kitchen operations, food safety and HACCP, and the ability to work under pressure, weekends and holidays. Own transport advantageous.

Qualifications

• Matric / Grade 12
• Professional Cookery / Culinary qualification
• Minimum 2–3 years' experience as a Chef de Partie or in a similar kitchen role
• Previous experience within a luxury hotel, guest lodge, boutique property or upmarket restaurant environment essential
• Strong knowledge of professional kitchen operations and food preparation techniques
• Good understanding of food safety, hygiene and HACCP principles
• Excellent attention to detail and commitment to quality
• Ability to work efficiently under pressure during busy service periods
• Strong organisational and time-management skills
• Team player with good communication skills
• Passionate about food and maintaining high culinary standards
• Professional, reliable and well presented
• Ability to work flexible hospitality hours, including weekends and public holidays
• Own reliable transport advantageous

Responsibilities

• Preparing and cooking food according to established recipes, menus and presentation standards
• Taking responsibility for an allocated section of the kitchen
• Ensuring all dishes are prepared and presented consistently to a high standard
• Completing mise en place and ensuring the section is fully prepared for service
• Monitoring food quality, freshness and portion control
• Working closely with the Sous Chef and Head Chef to ensure smooth kitchen operations
• Assisting with menu preparation and contributing ideas where appropriate
• Ensuring food is prepared and stored in accordance with food safety and hygiene standards
• Maintaining a clean, organised and well-stocked workstation
• Monitoring stock levels and communicating shortages or requirements to senior chefs
• Minimising food wastage and maintaining effective portion control
• Assisting with receiving and checking deliveries where required
• Supporting junior kitchen staff and providing guidance and training when necessary
• Maintaining high standards of kitchen hygiene, health and safety at all times
• Assisting other sections of the kitchen during busy service periods
• Ensuring all kitchen equipment is used correctly and kept in good working condition
• Contributing to a professional, disciplined and positive kitchen environment

Skills

Time management

Team player

Communication

Food safety knowledge

Education

Matric / Grade 12

Professional Cookery / Culinary qualification

Tools

Commercial kitchen equipment

Food safety training equipment

Job description

Purpose of the Role

To prepare and present high-quality dishes to the required standards, while ensuring efficient kitchen operations, consistency, hygiene and excellent food presentation.

Key Responsibilities

• Preparing and cooking food according to established recipes, menus and presentation standards
• Taking responsibility for an allocated section of the kitchen
• Ensuring all dishes are prepared and presented consistently to a high standard
• Completing mise en place and ensuring the section is fully prepared for service
• Monitoring food quality, freshness and portion control
• Working closely with the Sous Chef and Head Chef to ensure smooth kitchen operations
• Assisting with menu preparation and contributing ideas where appropriate
• Ensuring food is prepared and stored in accordance with food safety and hygiene standards
• Maintaining a clean, organised and well-stocked workstation
• Monitoring stock levels and communicating shortages or requirements to senior chefs
• Minimising food wastage and maintaining effective portion control
• Assisting with receiving and checking deliveries where required
• Supporting junior kitchen staff and providing guidance and training when necessary
• Maintaining high standards of kitchen hygiene, health and safety at all times
• Assisting other sections of the kitchen during busy service periods
• Ensuring all kitchen equipment is used correctly and kept in good working condition
• Contributing to a professional, disciplined and positive kitchen environment

Criteria

• Matric / Grade 12
• Professional Cookery / Culinary qualification
• Minimum 2–3 years\' experience as a Chef de Partie or in a similar kitchen role
• Previous experience within a luxury hotel, guest lodge, boutique property or upmarket restaurant environment essential
• Strong knowledge of professional kitchen operations and food preparation techniques
• Good understanding of food safety, hygiene and HACCP principles
• Excellent attention to detail and commitment to quality
• Ability to work efficiently under pressure during busy service periods
• Strong organisational and time-management skills
• Team player with good communication skills
• Passionate about food and maintaining high culinary standards
• Professional, reliable and well presented
• Ability to work flexible hospitality hours, including weekends and public holidays
• Own reliable transport advantageous