Chef de Partie (Larder) - Somerset West

Wine Estate based in close to Somerset West is looking for a Chef de Partie (Larder / Cold Section) to assist in the running of the cold food section of the kitchen, managing daily preparation, plating, and inventory control.

Duties:

Take charge of the larder station, ensuring all cold food production including salads, starters, terrines, pates, and cold buffet items meets recipe and presentation standards.

Prepare all ingredients, dressings, and components ahead of service with precise knife skills and safe food handling equipment.

Monitor inventory, rotate stock using FIFO (First-In, First-Out), record daily usage, and minimize food wastage or spoilage in cold storage.

Train, guide, and mentor junior kitchen staff and commis chefs assigned to the larder section.

Maintain strict compliance with food safety regulations, HACCP standards, and proper refrigerator temperatures to prevent contamination.

Requirements:

Grade 12

A formal cheffing qualification

At least 2 + years of professional kitchen experience, with at least 1 year operating independently at a Chef de Partie level.

Advanced knife skills, basic butchery, knowledge of cold-kitchen culinary techniques, and a strong understanding of food safety and hygiene protocols.

High resilience under pressure, strong time management, and clear communication with the kitchen pass and other brigade sections.