Job Description

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

1. 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.

2. Food Preparation & Execution

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

3. 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.

4. 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.

5. 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.

6. Stock & Inventory Management

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

7. 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.

8. Hygiene & Food Safety

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

9. Problem Solving

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

10. 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.