Chef de Partie (Pastry)

You'll cook fast, clean food on the line at a safari lodge kitchen in Harrismith. Good for someone who wants to build a solid track record they can put on their CV.

Home base is a safari lodge kitchen on the Harrismith side of Free State.

• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Cook steaks, burgers and grills to the temperature on the docket.
• Plate to the spec photo so every dish looks the same.
• Help cost recipes and track waste on the weekly sheet.
• Run your station during service and call back every ticket from the pass.
• Clean down your section, deep-clean the fryer and scrub the extractor filters.

• A culinary certificate or City & Guilds, or solid on-the-job experience
• You take instruction from the head chef without drama
• Comfortable in heat, on your feet, for long split shifts
• Good knife skills and you can prep at speed
• 1 to 3 years in a busy commercial kitchen

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

• 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.