Chef de Partie - Stellenbosch

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