Chef de Partie - Larder Section

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

• 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