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CHEF DE PARTIE - Stellenbosch

This award winning luxury WINE ESTATE in Stellenbosch is looking for highly skilled and creative CDP's for the restaurant and Wine Tasting Centre to create beautiful "Conservatory Style" competition standard cuisine.

About the position:
CDP or Demi CDP candidates required to rotate through Cold Section, Grill, Garnish, Meat & Fish as well as Pastry Section as required.
Menus change monthly for lunch and EARLY SUNSET dinners but breakfast menus change seasonally only.
Brigade comprises team of 7 professionally trained chefs
In summer, the brigade works 3 split shifts and 2 early or late shifts per week In winter, shifts include additional days off and only 1 split per week.

Acceptance Criteria:
Two Year minimum Full-Time Formal Cheffing Qualification from Top Recognised Chef Schools.
Two years hands-on work experience within 5* FINE DINING / a la carte luxury hotels or independent restaurants.
Excellent communication skills in Afrikaans & English.
ATTENTION TO DETAIL and advanced technical skill needed in all food production principals and techinques.
Show proven ability to cope under pressure with a positive work ethic and personal commitment.
Must be highly presentable (of good appearance) with excellent personal hygiene due to OPEN PLAN KITCHEN (plus COVID regulations) and direct contact with guests in the Tasting Room for wine pairing canapes.
Must have at least 2 reliable and contactable references

If you wish to apply for this job please answer the question(s) below then click the apply button

YES NO

Do You Have Experience In Working Hot, Cold And Pastry Sections In A Fine Dining A La Carte Restaurant And Can Your Run Your Own Section?

 

Do You Have Your Own, Reliable Transport And A Valid South African Drivers License?

 

Have You Graduated From A Professional Cheffing College Or Culinary Institute?

 

Are You Under The Age Of 28 And Gained At Least 3 - 4 Years Professional Brigade Experience?

 

Do You Possess The Skill, Passion And Creative Talents For Culinary Arts, Plating Innovation, Sense Of Flavour And Advanced Taste Assessment Abilities?

 

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