Chef De Partie

3 days ago

Stellenbosch, Western Cape, South Africa Newmark Hotels Full time R400 000 - R800 000 per year
Job Advert Summary

The Chef de Partie plays an essential role within the estate's culinary brigade, overseeing a specific section of the kitchen and ensuring the consistent preparation and presentation of dishes that reflect the refined standards of Blaauwklippen and Newmark Hotels & Reserves. Working closely with the Sous Chef and Head Chef, this position combines hands-on culinary expertise with leadership and a deep appreciation for fresh, seasonal, and locally sourced ingredients that pair harmoniously with Blaauwklippen's award-winning wines

Minimum Requirements
  • Recognised culinary qualification or equivalent certification.
  • Minimum 2 years' experience as a Demi Chef de Partie or equivalent in a fine dining or luxury environment.
  • Sound knowledge of cooking techniques, ingredient handling, and plating presentation.
  • Strong leadership, teamwork, and communication skills.
  • Commitment to quality, sustainability, and innovation.
  • Understanding of wine and food pairing (advantageous).
  • Proven adherence to food safety and hygiene standards.
Duties and Responsibilities

1. Section Leadership

  • Take ownership of a designated section (such as meat, fish, garnish, pastry, or sauce).
  • Ensure all preparation, cooking, and plating are executed with precision and efficiency.

2. Food Preparation & Execution

  • Prepare and cook dishes according to established recipes and standards.
  • Maintain exceptional flavour, consistency, and visual appeal across all dishes.

3. Team Supervision & Development

  • Supervise and guide Commis and Demi Chefs, fostering learning and growth.
  • Support the Sous Chef in maintaining a motivated, disciplined, and cohesive kitchen team.

4. Quality Control

  • Conduct regular tastings and visual checks to uphold Blaauwklippen's culinary standards.
  • Ensure dishes leaving the section meet exact specifications and presentation guidelines.

5. Menu Collaboration

  • Contribute to the creation of seasonal menus, estate events, and wine-pairing experiences.
  • Share innovative ideas that align with Blaauwklippen's farm-to-table philosophy.

6. Stock & Inventory Management

  • Monitor daily stock levels, ensuring sufficient supplies for service.
  • Assist in controlling waste, portion sizes, and food costs.

7. Coordination & Service Flow

  • Communicate clearly with other kitchen sections to ensure seamless service during busy periods.
  • Support the Sous Chef in running the pass and coordinating orders during service.

8. Hygiene & Food Safety

  • Maintain the highest standards of cleanliness and organization within your section.
  • Ensure compliance with HACCP and all health and safety regulations.

9. Problem Solving

  • Anticipate and resolve issues swiftly during service to ensure efficiency and guest satisfaction.

10. Communication & Collaboration

  • Foster positive communication with fellow chefs, front-of-house teams, and management.
  • Contribute to the overall guest experience by ensuring consistency and quality.

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