Chef de Partie

University of Fort Hare; Stellenbosch; On-site; ZAR 167,000 - 279,000; Full time

Job summary

University of Fort Hare in Stellenbosch seeks an experienced Chef de Partie to join a luxury guest lodge kitchen. You will prepare high-quality dishes, maintain hygiene standards and support a disciplined kitchen environment.

The role requires 2–3 years of Chef de Partie experience, a professional cookery qualification, and the ability to work weekends and holidays in a high-end setting.

Qualifications

• Matric / Grade 12 essential.
• Professional Cookery / Culinary qualification required.
• Minimum 2–3 years' experience as a Chef de Partie or in a similar kitchen role.
• Experience in luxury hotel, guest lodge, boutique property or upmarket restaurant essential.
• Strong knowledge of professional kitchen operations and food preparation techniques.
• Good understanding of food safety, hygiene and HACCP principles.

Responsibilities

• Prepare and cook food according to established recipes, menus and presentation standards.
• Take responsibility for an allocated section of the kitchen.
• Ensure all dishes are prepared and presented to a high standard.
• Complete mise en place and ensure section is ready for service.
• Monitor food quality, freshness and portion control.
• Work with Sous Chef and Head Chef to ensure smooth kitchen operations.
• Assist with menu preparation and contribute ideas.

Skills

Team player

Communication skills

Organisational skills

Ability to work under pressure

Attention to detail

Food safety HACCP

Education

Grade 12 / Matric

Professional Cookery / Culinary qualification

Tools

Kitchen equipment knowledge

Job description

CHEF DE PARTIE
Stellenbosch: My client, a luxury Guest Lodge in the heart of the Cape Winelands, is seeking an experienced and dedicated Chef de Partie to join their kitchen team. This is an excellent opportunity for a skilled chef who takes pride in delivering consistently high standards of food quality, presentation and service within an upmarket hospitality environment.

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