Chef de Partie

Tanya Cowie; Stellenbosch; On-site; ZAR 180,000 - 280,000; Full time

Job summary

Tanya Cowie in Stellenbosch is seeking an experienced Chef de Partie to join a prestigious wine farm's culinary team. The role focuses on maintaining high standards of food preparation, presentation and hygiene, while collaborating with the wider kitchen.

Requirements include a formal culinary qualification, 2–3 years in a professional kitchen, excellent culinary skills and strong hygiene and teamwork. Responsibilities cover cooking to standard, supporting the section, maintaining organisation,

Qualifications

• Formal culinary qualification from an accredited training institution.
• 2–3 years practical experience in a professional kitchen.
• Excellent culinary skills with a genuine passion for food and quality.
• Strong 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.
• Calm, organised and productive under pressure.
• Strong work ethic and attention to detail.
• Professional presentation and hands-on approach.

Responsibilities

• 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.

Skills

Culinary skills

Interpersonal skills

Teamwork

Attention to detail

Professional presentation

Calm under pressure

Hygiene standards

Education

Formal culinary qualification

Job description

CHEF DE PARTIE

Stellenbosch: My client, a prestigious wine farm in the Stellenbsoch area, seeks to employ an experienced and passionate Chef de Partie to join their professional culinary team. The successful candidate will be responsible for maintaining high standards of food preparation, quality, presentation and hygiene within a busy kitchen environment, while working collaboratively with the wider culinary team.

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.

Requirements:

• 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

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

In return a competitive salary is on offer