Chef De Partie (Larder)

Phoenix Recruitment Limited; Wes-Kaap; On-site; ZAR 180,000 - 240,000; Full time

Job summary

Wine Estate, near Somerset West, is seeking a Chef de Partie to support the larder/cold section, overseeing daily prep, plating and inventory control to ensure consistency with recipes and presentation standards.

Requirements include formal cheffing qualification, Grade 12, and at least 2+ years of professional kitchen experience with 1+ year at Chef de Partie level. Advanced knife skills, basic butchery, and strong HACCP knowledge are essential.

Qualifications

• Must have formal cheffing qualification and Grade 12.
• At least 2+ years in a professional kitchen; 1+ year as Chef de Partie preferred.
• Strong knife skills and cold section competencies; HACCP knowledge.
• Ability to work under pressure with clear communication.

Responsibilities

• Take charge of the larder station and ensure cold dishes meet standards.
• Prepare ingredients, dressings, and components before service with precise knife skills.
• Monitor inventory, rotate stock using FIFO, minimize wastage in cold storage.
• Train and mentor junior kitchen staff in the larder section.
• Maintain HACCP compliance and proper refrigerator temperatures.

Skills

Knife skills

Butchery

Cold kitchen techniques

Food safety

Education

Grade 12

Cheffing qualification

Job description

Wine Estate based in close to Somerset West is looking for a Chef de Partie (Larder / Cold Section) to assist in the running of the cold food section of the kitchen, managing daily preparation, plating, and inventory control.

Duties

• Take charge of the larder station, ensuring all cold food production including salads, starters, terrines, pates, and cold buffet items meets recipe and presentation standards.
• Prepare all ingredients, dressings, and components ahead of service with precise knife skills and safe food handling equipment.
• Monitor inventory, rotate stock using FIFO (First-In, First-Out), record daily usage, and minimize food wastage or spoilage in cold storage.
• Train, guide, and mentor junior kitchen staff and commis chefs assigned to the larder section.
• Maintain strict compliance with food safety regulations, HACCP standards, and proper refrigerator temperatures to prevent contamination.

Requirements

• Grade 12
• A formal cheffing qualification
• At least 2 + years of professional kitchen experience, with at least 1 year operating independently at a Chef de Partie level.
• Advanced knife skills, basic butchery, knowledge of cold-kitchen culinary techniques, and a strong understanding of food safety and hygiene protocols.
• High resilience under pressure, strong time management, and clear communication with the kitchen pass and other brigade sections.