Chef de Partie (Pastry) – Entry Level

Behind every good plate at this conference centre kitchen in Brakpan is a cook who preps properly, and that could be you. This role rewards consistency more than flash.

You'll report in Brakpan. Relocation is not covered for this one. The first two weeks are spent shadowing someone experienced.

• Cook for banquets and conference lunches of 100 to 400 guests.
• Clean down your section, deep-clean the fryer and scrub the extractor filters.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Plate to the spec photo so every dish looks the same.
• Cook steaks, burgers and grills to the temperature on the docket.

• 1 to 3 years in a busy commercial kitchen
• A culinary certificate or City & Guilds, or solid on-the-job experience
• You take instruction from the head chef without drama
• You know food safety basics under R638 and HACCP
• Good knife skills and you can prep at speed

• A food safety certificate from a registered training provider
• Stock and ordering experience on a system such as Micros or Pilot

• Chef whites and safety shoes provided
• On-the-job training with a path to chef de partie
• 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.