Stellenbosch: Chef de Partie (Fine Dining)

Duties: Section Management: Take full ownership of a designated kitchen section (e.g., meat, fish, sauce, garnish). Ensure that mise en place is completed efficiently and to perfection. Monitor food production to ensure quality, consistency, and timely delivery during service. Quality & Presentation: Uphold exceptional standards in food presentation, taste, and portioning. Execute dishes according to the restaurants fine dining standards and plating techniques. Maintain knowledge of modern culinary trends, techniques, and fine dining concepts. Team Collaboration: Work closely with Sous Chefs and Executive Chef to plan and innovate menus. Support and train junior kitchen staff and commis chefs. Communicate effectively with team members to ensure smooth kitchen operations. Health & Safety: Maintain impeccable hygiene, food safety, and cleanliness in the assigned section. Ensure compliance with HACCP and local food safety regulations. Monitor proper storage and handling of food items. Inventory & Cost Control: Assist in stock rotation and inventory control to reduce food waste. Ensure optimal use of ingredients and kitchen resources to meet cost targets. Notify supervisors of low-stock items and equipment maintenance needs. Requirements: Grade 12 Culinary diploma or certification from a recognized institution. Minimum 35 years of experience in fine dining or Michelin-level kitchens. Previous experience in a luxury hotel or renowned restaurant is preferred. Deep knowledge of international cuisines, plating aesthetics, and modern cooking techniques. Strong knife skills, attention to detail, and ability to perform under pressure. Excellent communication, organization, and time management skills. Passion for culinary arts and dedication to excellence. Ability to work long shifts while standing. Must be able to lift up to 20 kg. Available to work nights, weekends, and public holidays.