Chef de Partie (Pastry)

Want to grow as a chef? This safari lodge kitchen in Isando gives you real stations and real volume. This is a good step for someone who wants proper routine and a manager who notices good work.

This post is in Isando (Gauteng). Please only apply if you can travel there daily. Start date: as soon as possible for the right person.

• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Cook for banquets and conference lunches of 100 to 400 guests.
• Help cost recipes and track waste on the weekly sheet.
• Plate to the spec photo so every dish looks the same.
• Bake breads, pastries or desserts for the morning buffet.
• Run your station during service and call back every ticket from the pass.

• Good knife skills and you can prep at speed
• You take instruction from the head chef without drama
• A culinary certificate or City & Guilds, or solid on-the-job experience
• 1 to 3 years in a busy commercial kitchen
• You know food safety basics under R638 and HACCP
• Weekend, holiday and evening work is part of the deal

• Experience with combi ovens and batch cooking
• Pastry or bakery training

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

• 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.