Chef De Partie; Wine Estate Brackenfell

Job Summary

Wine Estate in the Stellenbosch / Brackenfell area is looking for a Chef de Partie. A successful CDP is responsible for using their culinary expertise to create appetizing dishes for diners to enjoy. You will work closely with other culinary employees to ensure that the kitchen runs effectively and be experts at ensuring food quality and maintaining kitchen equipment.

• Be flexible with trading hours of the culinary offerings of the entire estate as needed.
• Ensure all necessary stocks are on hand at the right quality and quantity. Daily check of prep and orders needed by going to respective cold rooms, storerooms and stock holding areas to double check.
• Ensure all stocks are kept under optimum conditions. Correct labelling with correct descriptions of products and dates, including name of person.
• Ensure detailed daily prep list is written and discussed with your fellow chefs and seniors. This is a daily procedure to be conducted each day before end of shift.
• Ensure all Mise-en-place is always freshly prepared and on time. Taking care of daily food preparation and duties assigned by superiors.
• Ensure all dishes are prepared to the correct recipe and the correct quantity. This needs to be checked and done daily, make sure you have the correct recipes. Ensure all recipes being used are up to date, keep a recipe file. If not, it should be reported to the Chef who can update it for you.
• To ensure that all dishes reach the pass correctly garnished, the correct portion, taste, and flavour, make sure seasoning of all foods before sending.
• To ensure that his / her section is being always kept clean and tidy and follow a strict cleaning roster. During service as well as after service.
• Ensure that any anticipated shortages are communicated promptly to the Sous chef or Head chef.
• Ensure daily check list is done first thing and communicated to your direct senior running the pass.
• To ensure each dish leaving the kitchen is checked for quality, quantity, presentation, and correct temperature, as instructed by the Executive Chef.
• Ensure all staff is under control in his / her section (no playing or noise), making sure all staff is treated fairly and with courtesy. Make sure staff and fellow chefs conduct themselves in a respectful manner and is dressed in proper chefs uniform daily.
• Ensure time sheets/attendance register/biometric system are recorded daily for payroll purposes.
• Always be flexible to assist in any section or kitchen as needed and instructed by the Executive Chef.
• Ensure proper care is taken when using any company/kitchen equipment.
• Keep all kitchen/culinary transfer booklets up to date.
• Communicate late coming, any absence due to illness in a timely manner to the Executive Chef.

• Grade 12 Culinary qualifications.
• At least 3+ years experience in a similar position.
• Ability to provide top notch service in a fast-paced environment.
• A positive attitude and ability work well under pressure with all culinary staff.
• Does high‑quality work while unsupervised.
• Able to work in a standing position for long periods of time.
• Able to safely lift and easily manoeuvre trays of food when necessary.
• Willing to follow instructions and ask questions for clarification if needed.