Chef de Partie (Pastry)

Behind every good plate at this hospital catering unit in Bloemfontein is a cook who preps properly, and that could be you. Good for someone who wants to build a solid track record they can put on their CV.

You'll be based at a hospital catering unit in Bloemfontein. Living nearby, or on a taxi route to it, really helps.

• Help cost recipes and track waste on the weekly sheet.
• Label, date and rotate stock using first-in, first-out.
• Clean down your section, deep-clean the fryer and scrub the extractor filters.
• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Bake breads, pastries or desserts for the morning buffet.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.

• You know food safety basics under R638 and HACCP
• A culinary certificate or City & Guilds, or solid on-the-job experience
• Comfortable in heat, on your feet, for long split shifts
• 1 to 3 years in a busy commercial kitchen

• Chef whites and safety shoes provided
• Live-in accommodation at lodge postings
• On-the-job training with a path to chef de partie

• Expect a trade test: bring your own knives, arrive early and clean as you go the whole time.
• Do not leave gaps unexplained; if you did casual banquet work between jobs, say so on your CV.