Chef de Partie (Pastry)

Behind every good plate at this hospital catering unit in Kariega is a cook who preps properly, and that could be you. You don't need to be the loudest person in the room, just the one others can count on.

You'll be based at a hospital catering unit in Kariega. Living nearby, or on a taxi route to it, really helps. The first two weeks are spent shadowing someone experienced.

• Receive deliveries, check weights and reject short-dated produce.
• Cook steaks, burgers and grills to the temperature on the docket.
• Cook for banquets and conference lunches of 100 to 400 guests.
• Clean down your section, deep-clean the fryer and scrub the extractor filters.
• Train the kitchen assistants on knife safety and prep standards.

• Weekend, holiday and evening work is part of the deal
• Comfortable in heat, on your feet, for long split shifts
• A culinary certificate or City & Guilds, or solid on-the-job experience
• Good knife skills and you can prep at speed
• 1 to 3 years in a busy commercial kitchen

• A food safety certificate from a registered training provider
• Experience with combi ovens and batch cooking

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

• Expect a trade test: bring your own knives, arrive early and clean as you go the whole time.
• List your stations (grill, pastry, cold, sauce) under each job; head chefs scan for this first.