Chef de Partie – Moody Lagoon Restaurant

About the role

Moody Lagoon is the restaurant at Benguela Cove Lagoon Wine Estate, set on the edge of a Ramsar wetland within the Kogelberg Biosphere. It cooks seasonally and serves estate wines alongside the food, with guests coming from across the Cape and abroad for lunch, wine pairings, private dining and events. The restaurant is looking for a full-time, permanent Chef de Partie to run a section with precision and pride, cooking to a consistently high standard during busy lunch services, pairing menus and estate events, working closely with the Head Chef and the wider kitchen team.

Key responsibilities

• Run your section independently, from mise en place through to service and close down
• Prepare and present dishes to the standard set by the Head Chef, every plate and every service
• Support pairing menus and private events, working to tight timings
• Maintain strict food safety, hygiene and stock control, including ordering, rotation and waste control
• Guide and train commis chefs and kitchen assistants on your section
• Contribute ideas to menu development using seasonal and local produce

Required profile

• At least three years' professional kitchen experience, including at least one year as a Chef de Partie or Demi Chef in a fine dining, boutique hotel or quality estate restaurant
• A formal culinary qualification, or equivalent practical experience
• Valid food safety certification and the right to work in South Africa
• Flexibility to work weekends, public holidays and event days

Required skills

• Strong classical technique and a real interest in seasonal produce
• Calm and organised under pressure, with a good eye for detail
• Team player who takes ownership of their section

What we offer

• A beautiful working environment on a conservation-led wine estate
• Training and development from an experienced kitchen team
• Estate wine and food knowledge sessions
• A competitive salary based on experience

To apply, submit your CV and a short note on the kitchens you have worked in and the dishes you are proudest of; shortlisted candidates will be invited to a practical trial in the kitchen.