Chef De Partie (Ernie Els Wines) - Market realted

Friday, 22 November, 2019

Ernie Els Wines situated in the Helderberg region of Stellenbosch is opening a “BRAND NEW KITCHEN” and will be able to serve 140 seats. We are looking for a young dynamic and enthusiastic person to maintain the highest standards of food quality and presentation in workstation as directed by the Execution Chef. Must have well-rounded knowledge of different meats, cuts and cooking methods.

Purpose: The primary responsibility of the CDP - Head Griller/butcher is to run the meats section with 2 Grillers, by preparation of all meats, keeping the par level right, cooking to order, maintaining a clean section, equipment & Storerooms.

Primary Duties & Responsibilities include, but are not limited to, the following:    

  • Review the daily production sheets with the Executive Chef or Sous.
  • Prepares lists of food products required for station for Executive Chefs orders
  • Preparation, cooking & presentation of meals in the restaurant.
  • Maintaining your section dedicated by the Executive Chef & Sous.
  • Actively participates in training of culinary skills to junior staff & apprentices.
  • Adhere to standardized recipes & specifications in order to maintain consistency & ensure all standards are met.
  • Keeps workstation clean & organized including storerooms, countertops & stove tops/grills, ovens & floors.
  • Ensures that station opening & closing procedures are carried out to standard.
  • Keeps overproduction and food waste to a minimum, ensures proper rotation, labelling, & storing of food in order to reduce food cost expense.
  • Operate all kitchen equipment & conduct themselves with safety in mind at all times.
  • Ensures that all food products are handled, stored, prepared & served safely in accordance with hospitality & government Food Safety guidelines.
  • Report any & all deficiencies in kitchen equipment functionality & quality of food products to the Executive Chef & Sous in a timely fashion.
  • Compliance with all safety regulations of assigned tasks and ensure a clean & safe working. environment with active participation in the hospitality health and safety program.
  • Adhere to all environmental policies & programs as required.
  • Maintain a team work ethic with a positive, pleasant, attitude on shift.
  • Be aware of Security, Health and Safety at all times.
  • Other duties as assigned Exec Chef and Sous.

Workdays: Shifts: Normal 5-days working week and 6-days working week if required in peak season. Person must be willing to work during weekends & public holidays.


  • Culinary Arts Diploma or certificate
  • 2-3years’ experience working in a restaurants or hospitality in a grilling/meat position.
  • Must have experience & be proficient in “a la carte”
  • Excellent interpersonal & communication skills in English.

Candidates must have own transport, be well-groomed, hard-working, passionate about food, and have excellent interpersonal skills. 

Please forward CV to before/on 28 Nov 2019.

If no reply within 2 weeks after closing date of ad, please accept that you are unsuccessful.