Zmo 19417 - Commis Chef/Chef De Partie (Stellenbosch)

HotelJobs; Stellenbosch; On-site; ZAR 156,000 - 234,000; Full time

Benefits offered by this job

Late Shift Transport

Job summary

HotelJobs is seeking a passionate Commis Chef or Chef de Partie to join our culinary team at a luxury lodge in the Winelands region. You will assist with mise en place, prep, and support senior chefs in hot, cold or pastry sections.

You will work flexible hours, including weekends/public holidays, maintain food safety standards, and contribute to weddings, conferences and lodge events while learning new techniques daily.

Qualifications

• Culinary Certificate or Diploma (Professional Cookery or equivalent).
• 1–3 years’ experience in a luxury lodge or high‑volume kitchen.
• Proven ability to work flexible hours, including weekends and public holidays.
• Strong knowledge of food preparation, plating and kitchen operations.

Responsibilities

• Assist with mise en place, chopping, portioning and preparing ingredients.
• Support senior chefs in cooking and plating dishes to fine‑dining standards.
• Operate under the Senior Chef de Partie in hot, cold or pastry sections.
• Maintain strict food safety, sanitation and workstation cleanliness.
• Assist with deliveries, stock rotation and minimizing waste.
• Contribute to weddings, conferences and lodge functions.
• Work closely with senior chefs, learning and applying new techniques daily.

Education

Culinary certificate or diploma

Job description

Employer Description

Winelands and Golf Estate

Job Description

Our client is seeking a passionate and dedicated Commis Chef or Chef de Partie to join their culinary team.

Key Responsibilities

• Assist with mise en place, chopping, portioning and preparing ingredients.
• Support senior chefs in cooking and plating dishes to fine‑dining standards.
• Operate under the Senior Chef de Partie in hot, cold or pastry sections.
• Maintain strict food safety, sanitation and workstation cleanliness.
• Assist with deliveries, stock rotation and minimizing waste.
• Contribute to weddings, conferences and lodge functions.
• Work closely with senior chefs, learning and applying new techniques daily.

Qualifications

• Culinary Certificate or Diploma (Professional Cookery or equivalent).
• 1–3 years’ experience in a luxury lodge or high‑volume kitchen.
• Proven ability to work flexible hours, including weekends and public holidays.
• Strong knowledge of food preparation, plating and kitchen operations.

Skills

• Precision in preparation and presentation.
• Clear and professional interaction with team members.
• Ability to perform under pressure in a fast‑paced environment.
• Collaborative spirit with a willingness to learn.
• Flexible and accountable in dynamic service settings.

Benefits

• Late Shift Transport