Demi Chef

A Farm Shaped Over Time

At Boschendal, work follows the rhythm of the farm – shaped by seasons, people, produce, and care.

Set in the heart of the Cape Winelands, Boschendal is a living farm where hospitality, retail, food, wine, craft, and land come together in experiences that feel warm, generous, and grounded.

Every detail matters: what we grow, make, stock, sell, and share with our guests.

Our Purpose: Regenerating our Future through People & Soil

At Boschendal, regeneration begins with the land and is carried forward by our people. We are a farm with purpose, caring for our soil, nurturing our teams, strengthening our community, and creating meaningful guest experiences through genuine hospitality – all rooted in the future we are shaping together.

Demi Chef

The Demi Chef is an entry-to-mid-level position within the kitchen brigade, working under the direction of a Chef de Partie or Sous Chef. The primary responsibility of a Demi Chef is to support the culinary team in preparing, cooking, and presenting high-quality dishes.

The role requires a combination of technical culinary skills, creativity, and a good understanding of kitchen operations. A Demi Chef typically works in specific sections of the kitchen, such as sauces, grill, or pastries, depending on the establishment’s setup.

KEY RESPONSIBILITIES:

Food Preparation:

• Assist with the preparation of ingredients according to recipes and presentation standards.
• Perform mise en place (preparation) of food items for cooking.
• Prepare and cook dishes according to restaurant or hotel’s menu, ensuring consistency in taste and presentation.

Cooking:

• Cook meals according to the standard recipes and established procedures.
• Ensure food quality, portion control, and presentation are consistent with the establishment’s standards.
• Operate kitchen equipment, such as ovens, grills, and fryers, safely and efficiently.

Station Management:

• Oversee a specific section of the kitchen (e.g., grill, sauce, vegetables).
• Ensure the cleanliness and organization of the workstations and storage areas.
• Monitor inventory levels and assist in stock control by reporting low stock levels or expired items.

Health and Safety:

• Maintain food safety and hygiene standards according to local regulations.
• Ensure safe food handling procedures are followed and take necessary steps to prevent cross-contamination.
• ·Assist in cleaning the kitchen and equipment during and after shifts, ensuring a tidy and safe working environment.

Team Collaboration:

• Work as part of a team in a fast-paced kitchen environment.
• Take instructions and guidance from senior chefs and contribute to the team’s success.
• Help train and guide junior kitchen staff when required.

Quality Control:

• Check food quality before and after cooking to ensure it meets standards.
• Troubleshoot any problems that may arise during cooking or preparation.
• Take corrective action if necessary to ensure high standards of food quality.

Innovation and Creativity:

• Contribute to menu planning and creation of new dishes.
• Offer suggestions for improvements in preparation techniques or new food trends.

Customer Service:

• Ensure that food is prepared and served on time to meet the restaurant’s service demands.
• Respond promptly to changes in customer orders or dietary restrictions.

Administrative Support:

• Assist with daily inventory counts and ordering supplies.
• Help maintain kitchen records, such as temperature logs and waste records.

Closing date: 24 August 2026

Join Our Team

If you’re passionate about hospitality, committed to excellence, and eager to make an impact, Boschendal offers an inspiring environment where you can grow and thrive. Explore opportunities to become part of a team that values authenticity, purpose, and creativity. Discover your path and join us in building a legacy that reflects our connection to the land, our dedication to community, and our commitment to a regenerative future.

Application process: Please apply HERE.