Chef de Partie — Precision Kitchen, Seasonal Menus & Events

A24 Group Limited; Hermanus; Sur place; ZAR 260 000 - 380 000; Plein temps

Avantages offerts par ce poste

Beautiful wine estate

Training and development

Estate wine sessions

Competitive salary

Résumé du poste

Moody Lagoon Restaurant at Benguela Cove Lagoon Wine Estate in Walker Bay, near Hermanus, seeks a Chef de Partie to run a section with precision and pride during lunch service and events.

You will work closely with the Head Chef, upholding seasonality, classical technique, and high standards, while mentoring commis chefs and kitchen assistants.

The estate setting offers a beautiful workspace with wine knowledge sessions and opportunities to contribute to menu development.

Qualifications

• Minimum three years in professional kitchen.
• At least one year as Chef de Partie or Demi Chef in fine dining or estate restaurant.
• Formal culinary qualification or equivalent experience.
• Strong classical technique and seasonal produce interest.
• Calm and organized under pressure.

Responsabilités

• Run your section independently, from mise en place through to service and close down.
• Prepare and present dishes to the standard set by the Head Chef, every plate, every service.
• Support pairing menus and private events, working to tight timings.
• Maintain strict food safety, hygiene and stock control, including ordering, rotation and waste control.
• Guide and train commis chefs and kitchen assistants on your section.
• Contribute ideas to menu development using seasonal and local produce.

Connaissances

Three years kitchen experience

Fine dining / luxury estate experience

Food safety certification

Seasonal produce knowledge

Team player

Formation

Culinary qualification or equivalent experience

Description du poste

Moody Lagoon Restaurant at Benguela Cove Lagoon Wine Estate in Walker Bay, near Hermanus, seeks a Chef de Partie to run a section with precision and pride during lunch service and events.

You will work closely with the Head Chef, upholding seasonality, classical technique, and high standards, while mentoring commis chefs and kitchen assistants.

The estate setting offers a beautiful workspace with wine knowledge sessions and opportunities to contribute to menu development.