Chef de Partie - Larder Section

Stellenbosch
Salary: Market Related
Job Type: Permanent
Sectors: Hospitality
Reference: SW006182/CL

Apply before Apr 03 2026 | 30 Days left

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Vacancy Details

Employer: Helderberg Personnel cc

CHEF DE PARTIE – LARDER SECTION Stellenbosch: My client, a distinguished vineyard and hospitality estate renowned for its fine dining excellence, is seeking a strong and experienced Chef de Partie to join their culinary brigade. This role is specifically for the Larder Section, and requires a confident, skilled CDP with experience in a similar high-end environment such as a wine farm or fine-dining restaurant. The successful candidate must be comfortable operating within a structured kitchen brigade and delivering refined, precise plates in line with exacting estate standards.

Key Responsibilities Include But Are Not Limited To:

Take full responsibility for the Larder Section, ensuring consistent execution and presentation
Prepare and present cold starters, salads, terrines, cured elements and plated components to fine-dining standards
Maintain exceptional attention to detail, portion control and visual presentation
Work closely with the Head Chef and Senior Chefs to execute seasonal and menu-driven dishes Ensure mise en place is prepared timeously and to required standards
Maintain strict health, safety and hygiene standards at all times
Monitor stock levels, ensure correct storage, rotation and minimal wastage
Maintain a clean, organised and efficient workstation
Assist in mentoring junior kitchen staff where required
Perform effectively under pressure in a high-performance, service-driven environment
Adhere strictly to all estate policies, procedures and operational standards

Criteria

Minimum of 2 to 5 years proven experience as a Chef de Partie in a fine-dining restaurant or wine estate environment
Strong experience specifically within the Larder Section
Formal culinary qualification essential
Sound understanding of modern plating techniques and flavour combinations
Experience working within a professional brigade system
Strong organisational skills and disciplined approach to kitchen structure
Ability to work cleanly, methodically and efficiently during service
High level of professionalism, reliability and accountability
Passion for refined cuisine and high hospitality standards
Well-presented with strong communication skills

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About Helderberg Personnel cc

Based in Somerset West, Helderberg Personnel was established in 1998. The company initially started doing placements in the Helderberg Basin and over the years expanded nationally. Our background has proved to be invaluable in providing a high standard of recruitment, screening, evaluation and placement of candidates.

Our Value proposition:
The true value proposition of the Helderberg Personnel brand is our commitment to attending to our clients’ needs, culture and values and to ensure that, through comprehensive interviews with candidates, the overall match is determined to ensure a long term relationship. The identity of the client remains confidential at all times. We understand that our function is to ensure that the candidate must become a strategic partner to a business instead of a mere employee. Helderberg Personnel has achieved a steady growth over the last years and we have evolved into one of the leading agencies in the region. We have made placements cross functional, cross industry and up to senior management level.