Chef De Partie: Precision Prep In A Prestige Kitchen

University Of Fort Hare

Stellenbosch

On-site

ZAR 180,000 - 240,000

Full time

3 days ago

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Benefits offered by this job

Live-out position

Staff transport provided

Job summary

Franschhoek luxury property is seeking a passionate Chef de Partie to join its professional kitchen team. You will manage your designated section, ensuring consistent high standards and precise plating for fine dining experiences.

The role requires strong culinary skills, experience in luxury hospitality, and the ability to work under pressure. Salary is negotiable (DOE) with live-out arrangements; staff transport is provided from Franschhoek and Paarl areas.

Qualifications

Formal culinary qualification or equivalent practical experience
Minimum 2 years in Chef de Partie or senior kitchen role
Strong knowledge of HACCP and food hygiene
Ability to run a section with minimal supervision
Attention to detail in food quality and presentation
Able to supervise junior kitchen staff
Reliable and flexible for evenings, weekends, holidays

Responsibilities

Run designated kitchen section to a high standard across service
Prepare and plate dishes per Head Chef's recipes and standards
Ensure mise en place is ready for service at all times
Supervise and develop junior kitchen staff
Maintain hygiene and HACCP standards throughout section
Monitor stock levels and control portion sizes
Communicate shortages and orders to Sous Chef
Assist with stock takes and inventory management
Collaborate in a fast-paced luxury kitchen
Assist with menu preparation and kitchen organisation

Skills

Culinary excellence

Food hygiene

Team supervision

Attention to detail

Independent handling

Flexibility

Education

Formal culinary qualification

Job description

This is a solid opportunity for a technically confident culinary professional who takes genuine ownership of their section and delivers consistently high standards in a well-regarded Winelands hospitality environment. Staff transport is provided from the Franschhoek and Paarl area.

Core Criteria

Relevant culinary qualification or equivalent practical experience
Minimum 2 years' experience in a Chef de Partie or senior kitchen role
Strong knowledge of food hygiene, safety, and HACCP standards
Ability to run a section independently with minimal supervision
Excellent attention to detail in food quality, presentation, and portion control
Ability to supervise and guide junior kitchen staff within the section
Reliable, hardworking, and able to maintain consistent standards across all service periods
Flexible and willing to work hospitality hours including evenings, weekends, and public holidays

Core Responsibilities

Run a designated kitchen section to a consistently high standard across all service periods
Prepare and plate all dishes according to the Head Chef's recipes, specifications, and presentation standards
Ensure all mise en place is freshly prepared, organised, and ready for service at all times
Supervise, support, and develop junior kitchen staff within the section
Maintain strict hygiene, food safety, and HACCP standards throughout all areas of the section
Monitor stock levels, control portion sizes, and actively minimise food wastage
Communicate ingredient shortages and orders to the Sous Chef timeously
Ensure all food is correctly stored and handled in line with food safety requirements
Assist with stock takes, inventory management, and the smooth running of the wider kitchen operation

Remuneration & Benefits

Live-out position
Staff transport provided from the Franschhoek and Paarl area

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.

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

Formal culinary qualification from an accredited training institution
23 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, hand-on approach

Requirements

Excellent culinary skills
Impeccable health and hygiene standards
Formal training from an accredited college
Good interpersonal skills
Work well under pressure
2-3 years practical experience working in a kitchen

Chef de Partie / Commis Chef | Franschhoek | Luxury Hospitality Property

Salary: Negotiable (DOE) | Live-Out Position

Role Overview

A luxury property in Franschhoek is seeking a passionate and skilled Chef de Partie to join its professional kitchen team. This opportunity is ideal for a chef with strong fine dining experience, excellent culinary standards, and a passion for creating exceptional guest dining experiences.

Key Responsibilities