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Job Title: Senior Chef de Partie Scope and General Purpose: The primary function of this position is to manage and overseeing a section while assisting in overall kitchen operation. Requires exceptional culinary skills in making high-quality food preparation, presentation, cooking, and maintaining kitchen standards. creativity leadership and ability to work efficiently while supporting the Sous chefs and Head Chefs delivering a dining experience for guests according to kitchen standard of Grootbos. Responsible to: Executive Chef, Head Chef, Sous Chef, Hours of Work:Variable, usually determined by opening times of restaurant/dining room. Responsibilities Section ManagementRunning and overseeing specific section in the kitchen (Larder, Veg, Grill, Pastry, Pass)Making sure all dishes are prepared to highest standard and within the timeframes.Maintain consistency in taste, portion size and presentation.Adapt meals for special dietary requirements and guest preference Food Preparation and CookingAll mise-en-place must always be freshly prepared and on time.Make sure all mise-en-place are kept under optimum conditions.Cooking dishes according to menus, recipes and guest preference.Assist in creating new recipes and menu items based on seasonal availability and what we can get from our farm and locally. Kitchen Hygiene and safetyEnforce food and hygiene, health and safety standards in the kitchenDo regular checks on food storage, preparation, and workstation cleanlinessEnsure proper handling and storage of ingredients.Make sure all equipment is in working order daily and report any maintenance issues.Stock Management:Monitor stock levels for sections and minimize food wasteOrdering, receiving, storing, and rotation of kitchen supplies.Ensure efficient use of ingredients to control costsMonthly stock takes Learning and Development:Work under the guidance of the senior chefs to improve skills and techniques. Leadership Teamwork and CommunicationWork closely with the Sous Chef and Head Chef to ensure smooth running kitchen.Delegate tasks effectively to ensure smooth operation especially during busy hours.Maintain discipline, professionalism, and teamwork among the kitchen staff.Train and mentor Commis Chefs, Demi Chefs, Chef de Partie Villas and Special Events:Prepare meals for special events, villas, bomas, private dining.Handle sp https://www.executiveplacements.com/Jobs/S/Senior-Chef-De-Partie-1273506-Job-Search-03-19-2026-10-07-54-AM.asp?sid=gumtree

Executive Placements

Hermanus

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Position OverviewThe Head Chef is responsible for leading the culinary direction and daily kitchen operations for the Restaurant. This includes crafting seasonal menus, curating dishes that pair beautifully with the company wines, upholding high service standards, and shaping an exceptional dining experience that aligns with the restaurants brand of authentic, heartfelt cuisine.Key Responsibilities:Menu Development & Culinary CreativityDevelop and update seasonal menus featuring fresh, locally sourced ingredients.Craft dishes specifically designed to pair with the companys wine portfolio and tasting experiences.Create specialty menus for:Summer/seasonal menusDate Night Experiences (4â??course shared menu)Sunset Rouge limited menusCanapé & wine pairing experiencesHoliday or event offerings Kitchen Operations & Quality Control:Oversee all daily kitchen activities, ensuring quality, consistency, and presentation standards.Maintain exceptional standards for platingreflecting the companys reputation for wellâ??presented, thoughtfully composed dishes.Ensure smooth service during lunch and dinner servicesWine Estate Collaboration:Coordinate closely with:Company winemakerTasting room teamSales and Marketing teamEnsure coherence between food menus, wine tastings, pairings, and special eventsTeam Leadership:Recruit, train, schedule, and lead all kitchen staff.Implement consistent training on:Latest techniquesWine pairing fundamentalsâ??pairing fundamentalsSeasonal ingredient handlingPlating disciplineâ??dining plating disciplineBuild a positive and high-performance kitchen cultureCosting, Inventory & Supplier Management:Manage food costs while maintaining high-quality ingredients.Develop strong relationships with local farmers, producers, suppliers, and estate resources.Conduct stock control, ordering, waste management, and compliance documentation.Health, Safety & Compliance:Ensure full compliance with HACCP and food safety protocols.Maintain cleanliness and organization of all kitchen areas.Conduct regular audits and adhere to all health regulationsGuest Experience Support:Collaborate with FOH team to ensure seamless service delivery.Adapt menus to customer feedback (noting trends from Dine Plan and Tripadvisor).Contribute to storytelling around food, wine pairing, and company heritage.Required Skills & Experience:Formal Culin https://www.executiveplacements.com/Jobs/H/Head-Chef-1263116-Job-Search-03-11-2026-00-00-00-AM.asp?sid=gumtree

12d

Executive Placements

Stellenbosch

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Requirements:Grade 12 / Martic Strong interpersonal and communication skillsProfessional appearanceAbility to multitask and manage competing prioritiesAbility to work independently and proactivelyBasic computer literacyKnowledge of cleaning agents: Understanding how to use cleaning chemicals and equipment safelyWorking Conditions:May require standing for extended periodsCleaning tasks involve physical activityAvailability to work from 07h15 16h15Role may include early morning or late afternoons (will be notified beforehand)Uniform dress codeResponsibilities: Reception DutiesGreet visitors professionally and courteouslyEnsure visitors, vendors and clients are signed in as per the security protocolsAnswer and direct incoming calls, emails, and queries to relevant staffHandle deliveries and courier services with receiving deliveries/ picking up parcels from the companyAssist with meeting room bookings and prepare rooms as requiredMaintain the reception area to ensure it is clean, organised, and presentable alwaysAvailable when catering delivers the lunch and service providers delivers ordersAccompany Berco on their weekly plant watering rotationsBeverage Hostess dutiesSet up refreshments for boardroom events as requiredPrepare and serve beverages (tea, coffee, water, ) to employees, guests, and meeting attendeesEnsure all beverage stations are fully stocked, clean, and ready for use throughout the daySetup kitchen before lunchCleaning dutiesClean reception, offices, meeting rooms, kitchens, and restroomsMaintain cleaning equipment and ensure usage follows safety standardsReport maintenance issues and follow health and safety regulationsRefill supplies (toilet paper, soap, hand towels, kitchen items)Daily cleaning: vacuuming carpets, mopping/sweeping floors, dusting furniture, wiping down desks, and cleaning glass doors/mirrorsRestroom & kitchen hygiene: Sanitizing toilets, sinks, mirrors, and countertopsCleaning kitchen appliances (microwaves, fridge, coffee machines, etc)Washing cutlery and dishes after lunch and keep kitchen clean throughout the dayWaste disposal: emptying trash and replacing liners in all office areas/shredderPlease note only shortlisted candidates will be contacted. If you have not heard from us in 2 weeks, please consider your application unsuccessful. https://www.jobplacements.com/Jobs/R/Reception-Tea-Lady-Cleaner-1270266-Job-Search-03-10-2026-04-07-35-AM.asp?sid=gumtree

13d

Job Placements

Stellenbosch

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"dish washing jobs" in Western Cape

dish washing jobs in Western Cape (49 results)

Results for dish washing jobs in "dish washing jobs" in Western Cape in Western Cape