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Chef de Partie (Pastry)

How2Apply Talent Network

Germiston, Gauteng

Full-time

Posted 3 hours ago

Full-time Hospitality & Tourism

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Job Description

Behind every good plate at this wood-fired pizzeria in Germiston is a cook who preps properly, and that could be you. This role rewards consistency more than flash.

This post is Germiston-based, with most of your time spent at a wood-fired pizzeria.

What your day looks like

Receive deliveries, check weights and reject short-dated produce.
Log fridge and freezer temperatures twice a shift on the HACCP sheet.
Plate to the spec photo so every dish looks the same.
Run your station during service and call back every ticket from the pass.
Prep veg, sauces, marinades and portions from the daily mise en place list.
Bake breads, pastries or desserts for the morning buffet.

What you need

A culinary certificate or City & Guilds, or solid on-the-job experience
Comfortable in heat, on your feet, for long split shifts
1 to 3 years in a busy commercial kitchen
Weekend, holiday and evening work is part of the deal
You know food safety basics under R638 and HACCP
You take instruction from the head chef without drama

What's in it for you

On-the-job training with a path to chef de partie
Chef whites and safety shoes provided
Live-in accommodation at lodge postings

How to apply

Read the "What you need" list above. If you tick most of it, go ahead and apply.
Keep copies of these ready to send: certified copy of your SA ID or work permit plus your culinary qualification or trade test certificate.
Fill in the short form below with your name and a phone number you actually answer.
Watch for a call or WhatsApp from How2Apply over the next 5 working days.

How2Apply recruits for this position on behalf of hiring employers around Germiston; applications go into our talent pool and shortlisted candidates are introduced directly.

How2Apply never charges you to apply, for training, for uniforms or for a "placement fee". If anyone asks you for money, it is a scam.

Before you hit apply

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.