Chef de Partie (Pastry)

You'll cook fast, clean food on the line at a wood-fired pizzeria in Komani. People who do well here are steady, honest and not scared to ask when something is unclear.

You'll be based at a wood-fired pizzeria in Komani. Living nearby, or on a taxi route to it, really helps.

• Help cost recipes and track waste on the weekly sheet.
• Bake breads, pastries or desserts for the morning buffet.
• Plate to the spec photo so every dish looks the same.
• Run your station during service and call back every ticket from the pass.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Label, date and rotate stock using first-in, first-out.
• Receive deliveries, check weights and reject short-dated produce.

• Weekend, holiday and evening work is part of the deal
• You take instruction from the head chef without drama
• Comfortable in heat, on your feet, for long split shifts
• You know food safety basics under R638 and HACCP

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

• 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.