Franschhoek: Chef De Partie – Luxury Boutique Hotel – Franschhoek (Live-Out) posted by C & G Hospitality Recruitment T/A Hotelrecruiters

March 6, 2026 Jobs in Cape Winelands

C & G Hospitality Recruitment T/A Hotelrecruiters

Stellenbosch

Catering / hospitality

Job Description

About the Role

We are seeking a highly skilled and experienced Chef de Partie to join our luxury boutique hotel in Franschhoek. As part of our live-out opportunity, we invite Western Cape-based chefs to apply for this role, which requires them to participate in an in-person interview and cook-off in the Franschhoek region.

Key Responsibilities

Takes care of daily food preparation and duties assigned by superiors to meet standard and quality set by the Restaurant.
Follows instructions and recommendations from immediate superiors to complete daily tasks.
Coordinates daily tasks with Sous Chef.
Supervises junior chefs or commis chefs.
Estimates daily production needs and checks quality of raw and cooked food products to ensure standards are met.
Ensures highest levels of guest satisfaction, quality, operating, and food costs on an ongoing basis.
Operates and maintains department equipment and reports malfunctioning.
Establishes effective communication between staff by maintaining a secure and friendly working environment.
Maintains inter-departmental working relationships.
Has excellent knowledge of menu creation, controlling costs in a volume food business.
Is personally responsible for hygiene, safety, and correct use of equipment and utensils.
Produces own work by deadline and assists others in achieving this aim.
Checks expiry dates and proper storage of food items regularly.
Consults daily with Sous Chef and Executive Chef on daily requirements and functions.
Guides and trains subordinates daily to ensure high motivation and economical working environment.
Sets an example for personal hygiene and cleanliness on and off duty.
Collects daily feedback and reports issues as they arise.
Assesses quality control and adheres to hotel service standards.

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Requirements

Culinary hospitality diploma
Matric certificate
3 years’ experience in Chef de Partie role
Front-of-house service sequence management experience
Exceptional Communication skills (verbal and written)
Experience in management and disciplinary skills
Extensive knowledge of food and culinary trends

Qualifications

Formal education/certifications not specified.

Salary & Benefits

Salary details not specified.

How to Apply

Click the green “Go Apply” button below to apply directly online with the employer.

About Catering / hospitality Jobs in Stellenbosch

The catering and hospitality industry is a dynamic sector in Stellenbosch, South Africa, with a growing demand for skilled professionals to cater to the local tourism industry. Typically, job seekers in this field can expect a competitive salary range, although it’s essential to note that salaries vary widely depending on factors such as experience, company size, and industry sector. Generally, salaries in catering and hospitality are on the lower to moderate side compared to other industries.

Common skills required for roles in the catering and hospitality industry include excellent communication and interpersonal skills, attention to detail, ability to multitask, effective time management, customer service skills, and knowledge of food safety and hygiene protocols. Typically, candidates with experience in the industry or relevant vocational training are preferred. Some common certifications, such as a Food and Beverage Management Certificate or a Hospitality Studies degree, can also be advantageous.

The catering and hospitality sector is often found in various industries, including financial services, technology industry, manufacturing sector, hotels, restaurants, and event management companies. These roles may involve working in kitchens, front-of-house staff, management positions, or specialized areas such as events or conferences.

Career development opportunities in the catering and hospitality industry are diverse and varied. With experience and additional training, professionals can move into senior roles, take on leadership positions, or specialize in specific areas of the industry. Common career progression paths include moving from entry-level to supervisory roles, progressing to management positions, or transitioning into related fields such as event planning or food production. Additionally, some professionals choose to pursue further education and training to enhance their skills and expertise.

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This information provides general career guidance. Actual salaries and requirements vary by employer.

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