Chef de Partie (Pastry) – Experienced

Behind every good plate at this conference centre kitchen in Brits is a cook who preps properly, and that could be you. It's a practical job: you'll see what you got done before you go home.

You'll be based at a conference centre kitchen in Brits. Living nearby, or on a taxi route to it, really helps.

• Train the kitchen assistants on knife safety and prep standards.
• Receive deliveries, check weights and reject short-dated produce.
• Label, date and rotate stock using first-in, first-out.
• Help cost recipes and track waste on the weekly sheet.
• Cook steaks, burgers and grills to the temperature on the docket.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.

• Weekend, holiday and evening work is part of the deal
• 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
• Comfortable in heat, on your feet, for long split shifts
• 1 to 3 years in a busy commercial kitchen

• Stock and ordering experience on a system such as Micros or Pilot
• Halaal or kosher kitchen experience
• Pastry or bakery training

• Two staff meals per shift
• Live-in accommodation at lodge postings
• Chef whites and safety shoes provided

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