Premium Ad 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 Recruiter