Chef de Partie (Pastry)

Service is busy at this casual dining restaurant in Fourways, so steady hands and a tidy station matter here. Expect to be trusted with real work from your first week.

You'll report in Fourways. Relocation is not covered for this one.

• Cook steaks, burgers and grills to the temperature on the docket.
• Cook for banquets and conference lunches of 100 to 400 guests.
• Train the kitchen assistants on knife safety and prep standards.
• Clean down your section, deep-clean the fryer and scrub the extractor filters.
• Help cost recipes and track waste on the weekly sheet.
• Label, date and rotate stock using first-in, first-out.
• Plate to the spec photo so every dish looks the same.

• A culinary certificate or City & Guilds, or solid on-the-job experience
• Good knife skills and you can prep at speed
• 1 to 3 years in a busy commercial kitchen
• You know food safety basics under R638 and HACCP

• Stock and ordering experience on a system such as Micros or Pilot
• Halaal or kosher kitchen experience
• Experience with combi ovens and batch cooking

• Live-in accommodation at lodge postings
• Two staff meals per shift
• 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.
• Expect a trade test: bring your own knives, arrive early and clean as you go the whole time.