Chef De Partie - Stellenbosch

HotelJobs; Stellenbosch; On-site; ZAR 180,000 - 260,000; Full time

Job summary

HotelJobs in Stellenbosch is seeking a Chef de Partie to manage a specific kitchen station and deliver high-precision culinary execution under senior chefs.

You will oversee commis and junior staff, ensure flawless plating to fine-dining standards, and uphold HACCP and food safety regulations during service.

Qualifications

• Culinary arts diploma or equivalent professional training.
• 2–4 years hands-on experience in high-volume or upscale kitchens.
• Advanced knife skills and knowledge of classic and modern cooking techniques.
• Valid food safety or hygiene certification.

Responsibilities

• Take full charge of an assigned station, ensuring seamless preparation and execution during service.
• Prepare and plate dishes according to exact fine-dining recipes, strict presentation standards, and high aesthetic expectations.
• Supervise, mentor, and delegate tasks to commis chefs or junior kitchen assistants assigned to the section.
• Monitor stock levels, manage rotation and storage of fresh ingredients, and strictly adhere to HACCP and food safety regulations.
• Assist the head chef and sous chef with seasonal menu development, testing, and creative plating innovations.

Skills

Culinary skills

High-volume cooking

Food safety

Education

Culinary diploma / professional certification

Job description

Fine Dining Restaurant with deep roots in the tradition of cooking with local flavours and fresh; organic ingredients ; with a nod to local heritage based in Stellenbosch is looking for a Chef de Partie.

As the Chef de Partie you will manage a specific area of the kitchen ; delivering high-precision culinary execution under the supervision of the senior chefs.

Duties

• Take full charge of an assigned station, ensuring seamless preparation and execution during service.
• Prepare and plate dishes according to exact fine-dining recipes, strict presentation standards, and high aesthetic expectations.
• Supervise; mentor, and delegate tasks to commis chefs or junior kitchen assistants assigned to the section.
• Monitor stock levels, manage rotation and storage of fresh ingredients, and strictly adhere to HACCP (Hazard Analysis Critical Control Point) and food safety regulations.
• Assist the head chef and sous chef with seasonal menu development, testing, and creative plating innovations.

Requirements

• Culinary arts diploma, professional cookery certification, or equivalent practical training.
• Minimum 2 to 4 years of hands-on culinary experience in high-volume or upscale/fine dining kitchens.
• Advanced knife skills, comprehensive knowledge of classic and modern cooking techniques, and the ability to thrive under intense service pressure.
• Valid food safety or hygiene certification.