Chef de Partie — Luxury Wine Estate Kitchen Mastery

HotelJobs; South Africa; On-site; ZAR 112,000 - 134,000; Full time

Job summary

Kendrick Recruitment is seeking a skilled Chef de Partie for a prestigious luxury wine estate in Franschhoek. This is a high-end kitchen environment where you will deliver exceptional dining experiences and uphold exacting standards.

The role requires 2–3 years’ experience and a relevant culinary qualification, with the ability to run a section independently while maintaining hygiene and presentation excellence.

Qualifications

• Relevant culinary qualification.
• Minimum 2–3 years’ experience as a Chef de Partie or strong Demi Chef de Partie ready to step up.
• Previous experience within a luxury hotel, fine dining restaurant or wine estate environment.
• Strong knowledge of food preparation, cooking techniques and plating.
• Good understanding of kitchen hygiene and food safety standards.
• Ability to manage a designated section independently.

Responsibilities

• Managing and running a specific section of the kitchen.
• Preparing, cooking and presenting dishes to the required standard.
• Ensuring mise en place is prepared efficiently and timeously.
• Maintaining cleanliness and organisation of the section.
• Assisting with stock control and minimising wastage.
• Ensuring compliance with health, safety and hygiene regulations.
• Supporting senior chefs in menu execution and development.
• Assisting with training and guiding junior kitchen staff when required.

Skills

Passion for food

Organisational skills

Time management

Under pressure

Attention to detail

Team player

Communication

Proactive

Reliable work ethic

Willingness to learn

Education

Relevant culinary qualification

Job description

Kendrick Recruitment is seeking a skilled Chef de Partie for a prestigious luxury wine estate in Franschhoek. This is a high-end kitchen environment where you will deliver exceptional dining experiences and uphold exacting standards.

The role requires 2–3 years’ experience and a relevant culinary qualification, with the ability to run a section independently while maintaining hygiene and presentation excellence.