Chef de Partie (Pastry)

Service is busy at this safari lodge kitchen in Johannesburg CBD, so steady hands and a tidy station matter here. If you like clear targets and knowing where you stand, this is for you.

The site is in Johannesburg CBD; early starts mean public transport timing matters, so check your route before applying.

• Bake breads, pastries or desserts for the morning buffet.
• Run your station during service and call back every ticket from the pass.
• Cook for banquets and conference lunches of 100 to 400 guests.
• Train the kitchen assistants on knife safety and prep standards.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.

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

• On-the-job training with a path to chef de partie
• Chef whites and safety shoes provided
• Two staff meals per shift

• Expect a trade test: bring your own knives, arrive early and clean as you go the whole time.
• Do not leave gaps unexplained; if you did casual banquet work between jobs, say so on your CV.