Chef de Partie (Pastry) – Fixed-Term

You'll cook fast, clean food on the line at a casual dining restaurant in Alberton. Good for someone who wants to build a solid track record they can put on their CV.

The work is in Alberton, Gauteng, so you'll need a reliable way to get there every day.

• Cook for banquets and conference lunches of 100 to 400 guests.
• Train the kitchen assistants on knife safety and prep standards.
• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Cook steaks, burgers and grills to the temperature on the docket.
• Receive deliveries, check weights and reject short-dated produce.

• You know food safety basics under R638 and HACCP
• Comfortable in heat, on your feet, for long split shifts
• Weekend, holiday and evening work is part of the deal
• Good knife skills and you can prep at speed

• Chef whites and safety shoes provided
• Transport allowance for split and late shifts
• Two staff meals per shift
• Live-in accommodation at lodge postings

• List your stations (grill, pastry, cold, sauce) under each job; head chefs scan for this first.
• Do not leave gaps unexplained; if you did casual banquet work between jobs, say so on your CV.