Chef de Partie (Pastry)

Behind every good plate at this city hotel kitchen in Ermelo is a cook who preps properly, and that could be you. If you like clear targets and knowing where you stand, this is for you.

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

• Cook for banquets and conference lunches of 100 to 400 guests.
• Bake breads, pastries or desserts for the morning buffet.
• Clean down your section, deep-clean the fryer and scrub the extractor filters.
• Plate to the spec photo so every dish looks the same.
• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Receive deliveries, check weights and reject short-dated produce.

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

• Chef whites and safety shoes provided
• Transport allowance for split and late shifts
• Live-in accommodation at lodge postings

• 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.