Chef de Partie (Pastry)

You'll cook fast, clean food on the line at a city hotel kitchen in Johannesburg CBD. It's the kind of job where doing the basics well every day gets you noticed.

Home base is a city hotel kitchen on the Johannesburg CBD side of Gauteng.

• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Run your station during service and call back every ticket from the pass.
• Plate to the spec photo so every dish looks the same.
• Help cost recipes and track waste on the weekly sheet.
• Cook for banquets and conference lunches of 100 to 400 guests.
• Train the kitchen assistants on knife safety and prep standards.
• Label, date and rotate stock using first-in, first-out.

• Comfortable in heat, on your feet, for long split shifts
• You take instruction from the head chef without drama
• Weekend, holiday and evening work is part of the deal
• Good knife skills and you can prep at speed
• A culinary certificate or City & Guilds, or solid on-the-job experience

• Pastry or bakery training
• A food safety certificate from a registered training provider
• Halaal or kosher kitchen experience

• Two staff meals per shift
• Chef whites and safety shoes provided
• Transport allowance for split and late shifts
• 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.
• List your stations (grill, pastry, cold, sauce) under each job; head chefs scan for this first.