Chef de Partie (Pastry)

You'll cook fast, clean food on the line at a casual dining restaurant in Bellville. This is a good step for someone who wants proper routine and a manager who notices good work.

The site is in Bellville; early starts mean public transport timing matters, so check your route before applying. Weekend work is on a roster, so you won't be on every weekend.

• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Plate to the spec photo so every dish looks the same.
• Receive deliveries, check weights and reject short-dated produce.
• Bake breads, pastries or desserts for the morning buffet.
• Cook steaks, burgers and grills to the temperature on the docket.

• Comfortable in heat, on your feet, for long split shifts
• You take instruction from the head chef without drama
• A culinary certificate or City & Guilds, or solid on-the-job experience
• You know food safety basics under R638 and HACCP

• A food safety certificate from a registered training provider
• Pastry or bakery training

• Two staff meals per shift
• Transport allowance for split and late shifts
• Chef whites and safety shoes provided

• List your stations (grill, pastry, cold, sauce) under each job; head chefs scan for this first.
• Expect a trade test: bring your own knives, arrive early and clean as you go the whole time.