Chef de Partie (Larder) at Phoenix Recruitment

• Wine Estate based in close to Somerset West is looking for a Chef de Partie (Larder / Cold Section) to assist in the running of the cold food section of the kitchen, managing daily preparation, plating, and inventory control.

Duties:​​​​​​​

• Take charge of the larder station, ensuring all cold food production including salads, starters, terrines, pates, and cold buffet items meets recipe and presentation standards.
• Prepare all ingredients, dressings, and components ahead of service with precise knife skills and safe food handling equipment.
• Monitor inventory, rotate stock using FIFO (First-In, First-Out), record daily usage, and minimize food wastage or spoilage in cold storage.
• Train, guide, and mentor junior kitchen staff and commis chefs assigned to the larder section.
• Maintain strict compliance with food safety regulations, HACCP standards, and proper refrigerator temperatures to prevent contamination.

Requirements:

• Grade 12
• A formal cheffing qualification
• At least 2 + years of professional kitchen experience, with at least 1 year operating independently at a Chef de Partie level.
• Advanced knife skills, basic butchery, knowledge of cold-kitchen culinary techniques, and a strong understanding of food safety and hygiene protocols.
• High resilience under pressure, strong time management, and clear communication with the kitchen pass and other brigade sections.