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 p...
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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
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