Western Cape: Senior Chef De Partie posted by Wild Dreams Hospitality

The property is based in the Overberg region of the Western Cape and combines high-end accommodation with a strong emphasis on sustainability, environmental education, and community upliftment. The successful candidate will play a key role in ensuring smooth kitchen functionality, mentoring junior team members, and contributing to innovative, seasonal menu offerings aligned with a farm-to-table and locally inspired approach.

Candidate Responsibilities:

• Oversee and run a designated kitchen section (e.g., Larder, Grill, Pastry, Veg, or Pass).
• Ensure all dishes are prepared to the highest standards within required timeframes.
• Maintain consistency in taste, portion control, and presentation.
• Adapt dishes to accommodate dietary requirements and guest preferences.
• Ensure all mise-en-place is prepared fresh, correctly stored, and ready on time.
• Prepare and cook dishes according to established recipes and standards.
• Assist in developing new menu items based on seasonal and locally sourced ingredients.
• Enforce food safety, hygiene, and health & safety standards at all times.
• Conduct regular checks on food storage, preparation areas, and cleanliness.
• Ensure proper handling and storage of ingredients.
• Monitor kitchen equipment and report maintenance requirements.
• Monitor stock levels within the section and minimise food waste.
• Assist with ordering, receiving, storing, and stock rotation.
• Ensure cost-effective use of ingredients.
• Participate in monthly stock takes.
• Work closely with the Sous Chef and Head Chef to ensure smooth kitchen operations.
• Delegate tasks effectively, particularly during busy service periods.
• Train, mentor, and support Commis Chefs, Demi Chefs, and junior team members.
• Maintain discipline, professionalism, and a strong team environment.
• Continuously develop personal culinary skills under the guidance of senior chefs.
• Prepare meals for special events, private dining, villas, and outdoor experiences.
• Cater to specific dietary requirements and customised guest requests.
• Engage with guests when required, particularly during interactive or private dining experiences.
• Uphold and embody core values centred around care, respect, integrity, growth, and inspiration, contributing to a positive team culture and meaningful guest experiences.

Core Criteria:

• Formal culinary qualification with a minimum of 5 years’ experience in a professional kitchen.
• Previous experience as a Chef de Partie in a luxury lodge, hotel, or fine dining environment.
• Strong ability to manage a kitchen section independently.
• Solid knowledge of food preparation techniques, presentation, and kitchen operations.
• Strong leadership, communication, and organisational skills.
• Ability to work efficiently under pressure in a fast-paced environment.
• Good understanding of food safety, hygiene, and stock control procedures.
• Passion for food, creativity, and continuous learning.
• Ability to work flexible hours, including weekends and public holidays.

This is a live-out position.

NOTE: This role’s starting date will only be in May/June 2026