Chef de Partie: Precision Prep & Team Leader

Helderberg Personnel; Franschhoek; On-site; ZAR 180,000 - 240,000; Full time

Job summary

Helderberg Personnel is seeking a professional cook to support our kitchen team in Franschhoek. The role focuses on delivering consistent, high-quality meals while upholding strict hygiene and kitchen standards.

You will prepare and cook dishes to specification, maintain section organisation, and work closely with staff to ensure smooth service. A formal culinary qualification and 2–3 years of pro kitchen experience are required, with a hands-on, team-oriented approach.

Qualifications

• Formal culinary qualification from an accredited training institution.
• 2–3 years of practical kitchen experience.
• Excellent culinary skills and passion for quality food.
• Knowledge of professional kitchen procedures 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.

Responsibilities

• Prepare and cook food to required quality and presentation standards.
• Take responsibility for the efficient operation and organisation of the designated section.
• Maintain high standards of cleanliness, hygiene and kitchen organisation.
• Follow recipes and instructions from senior kitchen management.
• Rotate and store ingredients correctly to ensure freshness.
• Work with fellow chefs to ensure smooth service.
• Adhere to health, safety, hygiene and operational procedures.
• Demonstrate a positive attitude and flexibility in a demanding kitchen environment.

Skills

Culinary skills

Interpersonal communication

Teamwork

Attention to detail

Ability to work under pressure

Education

Culinary qualification

Job description

Helderberg Personnel is seeking a professional cook to support our kitchen team in Franschhoek. The role focuses on delivering consistent, high-quality meals while upholding strict hygiene and kitchen standards.

You will prepare and cook dishes to specification, maintain section organisation, and work closely with staff to ensure smooth service. A formal culinary qualification and 2–3 years of pro kitchen experience are required, with a hands-on, team-oriented approach.