Chef De Partie

Job Advert Summary    

• The Chef de Partie plays an essential role within the estate’s culinary brigade, overseeing a specific section of the kitchen and ensuring the consistent preparation and presentation of dishes that reflect the refined standards of Blaauwklippen and Newmark Hotels & Reserves. Working closely with the Sous Chef and Head Chef, this position combines hands-on culinary expertise with leadership and a deep appreciation for fresh, seasonal, and locally sourced ingredients that pair harmoniously with Blaauwklippen’s award-winning wines

Minimum Requirements    

• Recognised culinary qualification or equivalent certification.
• Minimum 2 years’ experience as a Demi Chef de Partie or equivalent in a fine dining or luxury environment.
• Sound knowledge of cooking techniques, ingredient handling, and plating presentation.
• Strong leadership, teamwork, and communication skills.
• Commitment to quality, sustainability, and innovation.
• Understanding of wine and food pairing (advantageous).
• Proven adherence to food safety and hygiene standards.

Duties and Responsibilities    

• Section Leadership
• Take ownership of a designated section (such as meat, fish, garnish, pastry, or sauce).
• Ensure all preparation, cooking, and plating are executed with precision and efficiency.

Food Preparation & Execution

• Prepare and cook dishes according to established recipes and standards.
• Maintain exceptional flavour, consistency, and visual appeal across all dishes.

Team Supervision & Development

• Supervise and guide Commis and Demi Chefs, fostering learning and growth.
• Support the Sous Chef in maintaining a motivated, disciplined, and cohesive kitchen team.

Quality Control

• Conduct regular tastings and visual checks to uphold Blaauwklippen’s culinary standards.
• Ensure dishes leaving the section meet exact specifications and presentation guidelines.

Menu Collaboration

• Contribute to the creation of seasonal menus, estate events, and wine-pairing experiences.
• Share innovative ideas that align with Blaauwklippen’s farm-to-table philosophy.

Stock & Inventory Management

• Monitor daily stock levels, ensuring sufficient supplies for service.
• Assist in controlling waste, portion sizes, and food costs.

Coordination & Service Flow

• Communicate clearly with other kitchen sections to ensure seamless service during busy periods.
• Support the Sous Chef in running the pass and coordinating orders during service.

Hygiene & Food Safety

• Maintain the highest standards of cleanliness and organization within your section.
• Ensure compliance with HACCP and all health and safety regulations.

Problem Solving

• Anticipate and resolve issues swiftly during service to ensure efficiency and guest satisfaction.

Communication & Collaboration

• Foster positive communication with fellow chefs, front-of-house teams, and management.
• Contribute to the overall guest experience by ensuring consistency and quality.

Deadline:12th November,2026