Chef de Partie (Pastry)

Behind every good plate at this wood-fired pizzeria in Durban Central is a cook who preps properly, and that could be you. It's the kind of job where doing the basics well every day gets you noticed.

This post is Durban Central-based, with most of your time spent at a wood-fired pizzeria. There's a probation period of three months before the contract is confirmed.

• Cook for banquets and conference lunches of 100 to 400 guests.
• Bake breads, pastries or desserts for the morning buffet.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Cook steaks, burgers and grills to the temperature on the docket.
• Run your station during service and call back every ticket from the pass.
• Plate to the spec photo so every dish looks the same.
• Clean down your section, deep-clean the fryer and scrub the extractor filters.

• Comfortable in heat, on your feet, for long split shifts
• You know food safety basics under R638 and HACCP
• Weekend, holiday and evening work is part of the deal
• You take instruction from the head chef without drama
• 1 to 3 years in a busy commercial kitchen
• Good knife skills and you can prep at speed

• Pastry or bakery training
• A food safety certificate from a registered training provider
• Experience with combi ovens and batch cooking

• Two staff meals per shift
• On-the-job training with a path to chef de partie
• 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.