Chef de Partie (Pastry)

Service is busy at this safari lodge kitchen in eMalahleni, so steady hands and a tidy station matter here. Good for someone who wants to build a solid track record they can put on their CV.

This post is eMalahleni-based, with most of your time spent at a safari lodge kitchen. Weekend work is on a roster, so you won't be on every weekend.

• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Plate to the spec photo so every dish looks the same.
• Receive deliveries, check weights and reject short-dated produce.
• Label, date and rotate stock using first-in, first-out.
• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Cook for banquets and conference lunches of 100 to 400 guests.
• Bake breads, pastries or desserts for the morning buffet.

• Comfortable in heat, on your feet, for long split shifts
• A culinary certificate or City & Guilds, or solid on-the-job experience
• Good knife skills and you can prep at speed
• You take instruction from the head chef without drama

• Halaal or kosher kitchen experience
• Experience with combi ovens and batch cooking

• Two staff meals per shift
• Live-in accommodation at lodge postings
• Transport allowance for split and late shifts
• On-the-job training with a path to chef de partie

• Do not leave gaps unexplained; if you did casual banquet work between jobs, say so on your CV.
• List your stations (grill, pastry, cold, sauce) under each job; head chefs scan for this first.