Permanent
Chef de Partie - Larder Section
Unknown, Unknown
unknown
Closing date not listed
About this role
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Tourism/Hospitality - Other Tourism/Hospitality
Stellenbosch
FULL TIME
Job Summary
Key Responsibilities Include But Are Not Limited To:
* Take full responsibility for the Larder Section, ensuring consistent execution and presentation
* Prepare and present cold starters, salads, terrines, cured elements and plated components to fine-dining standards
* Maintain exceptional attention to detail, portion control and visual presentation
* Work closely with the Head Chef and Senior Chefs to execute seasonal and menu-driven dishes Ensure mise en place is prepared timeously and to required standards
* Maintain strict health, safety and hygiene standards at all times
* Monitor stock levels, ensure correct storage, rotation and minimal wastage
* Maintain a clean, organised and efficient workstation
* Assist in mentoring junior kitchen staff where required
* Perform effectively under pressure in a high-performance, service-driven environment
* Adhere strictly to all estate policies, procedures and operational standards
Criteria
* Minimum of 2 to 5 years proven experience as a Chef de Partie in a fine-dining restaurant or wine estate environment
* Strong experience specifically within the Larder Section
* Formal culinary qualification essential
* Sound understanding of modern plating techniques and flavour combinations
* Experience working within a professional brigade system
* Strong organisational skills and disciplined approach to kitchen structure
* Ability to work cleanly, methodically and efficiently during service
* High level of professionalism, reliability and accountability
* Passion for refined cuisine and high hospitality standards
* Well-presented with strong communication skills
Helderberg Personnel
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