Chef de Partie
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Salary
$8k – $11k per year
Location
In office (Franschhoek)
Seniority
Junior · 2+ years exp
Employment
Full-Time
Confirmed on the employer's own hiring board on Oct 18, 2026. First seen by Alion on Oct 18, 2026. Job Mail scores C on the Alion truth index.
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Job Mail is a South African online job board offering a large selection of vacancies across the country and some positions abroad. Job seekers can search and apply for jobs online, upload a CV and receive job alerts, while employers and recruitment agencies can advertise positions to a broad national audience. The brand is one of the longer-established names in South African job advertising and is operated from South Africa.
This is a solid opportunity for a technically confident culinary professional who takes genuine ownership of their section and delivers consistently high standards in a well-regarded Winelands hospitality environment. Staff transport is provided from the Franschhoek and Paarl area.
Core Criteria:
- Relevant culinary qualification or equivalent practical experience
- Minimum 2 years' experience in a Chef de Partie or senior kitchen role
- Strong knowledge of food hygiene, safety, and HACCP standards
- Ability to run a section independently with minimal supervision
- Excellent attention to detail in food quality, presentation, and portion control
- Ability to supervise and guide junior kitchen staff within the section
- Reliable, hardworking, and able to maintain consistent standards across all service periods
- Flexible and willing to work hospitality hours including evenings, weekends, and public holidays
- Run a designated kitchen section to a consistently high standard across all service periods
- Prepare and plate all dishes according to the Head Chef's recipes, specifications, and presentation standards
- Ensure all mise en place is freshly prepared, organised, and ready for service at all times
- Supervise, support, and develop junior kitchen staff within the section
- Maintain strict hygiene, food safety, and HACCP standards throughout all areas of the section
- Monitor stock levels, control portion sizes, and actively minimise food wastage
- Communicate ingredient shortages and orders to the Sous Chef timeously
- Ensure all food is correctly stored and handled in line with food safety requirements
- Assist with stock takes, inventory management, and the smooth running of the wider kitchen operation
- Live-out position
- Staff transport provided from the Franschhoek and Paarl area
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