Chef de Partie

Recruiter:

Helderberg Personnel CC

Job Ref:

SW006505/CL

Date posted:

Friday, August 7, 2026

Location:

Stellenbosch, South Africa

Salary:

Market related Monthly

SUMMARY:
CHEF DE PARTIE
Stellenbosch: My client, a luxury Guest Lodge in the heart of the Cape Winelands, is seeking an experienced and dedicated Chef de Partie to join their kitchen team. This is an excellent opportunity for a skilled chef who takes pride in delivering consistently high standards of food quality, presentation and service within an upmarket hospitality environment.

POSITION INFO:
Purpose of the Role
To prepare and present high-quality dishes to the required standards, while ensuring efficient kitchen operations, consistency, hygiene and excellent food presentation.

Key Responsibilities

Preparing and cooking food according to established recipes, menus and presentation standards
Taking responsibility for an allocated section of the kitchen
Ensuring all dishes are prepared and presented consistently to a high standard
Completing mise en place and ensuring the section is fully prepared for service
Monitoring food quality, freshness and portion control
Working closely with the Sous Chef and Head Chef to ensure smooth kitchen operations
Assisting with menu preparation and contributing ideas where appropriate
Ensuring food is prepared and stored in accordance with food safety and hygiene standards
Maintaining a clean, organised and well-stocked workstation
Monitoring stock levels and communicating shortages or requirements to senior chefs
Minimising food wastage and maintaining effective portion control
Assisting with receiving and checking deliveries where required
Supporting junior kitchen staff and providing guidance and training when necessary
Maintaining high standards of kitchen hygiene, health and safety at all times
Assisting other sections of the kitchen during busy service periods
Ensuring all kitchen equipment is used correctly and kept in good working condition
Contributing to a professional, disciplined and positive kitchen environment

Criteria

Matric / Grade 12
Professional Cookery / Culinary qualification
Minimum 2–3 years' experience as a Chef de Partie or in a similar kitchen role
Previous experience within a luxury hotel, guest lodge, boutique property or upmarket restaurant environment essential
Strong knowledge of professional kitchen operations and food preparation techniques
Good understanding of food safety, hygiene and HACCP principles
Excellent attention to detail and commitment to quality
Ability to work efficiently under pressure during busy service periods
Strong organisational and time-management skills
Team player with good communication skills
Passionate about food and maintaining high culinary standards
Professional, reliable and well presented
Ability to work flexible hospitality hours, including weekends and public holidays
Own reliable transport advantageous

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