Chef de Partie (Pastry)

Service is busy at this conference centre kitchen in Lephalale, so steady hands and a tidy station matter here. It suits someone who likes knowing exactly what a good day's work looks like.

You'll be based at a conference centre kitchen in Lephalale. Living nearby, or on a taxi route to it, really helps. There's a probation period of three months before the contract is confirmed.

• Cook steaks, burgers and grills to the temperature on the docket.
• Train the kitchen assistants on knife safety and prep standards.
• Label, date and rotate stock using first-in, first-out.
• Cook for banquets and conference lunches of 100 to 400 guests.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Bake breads, pastries or desserts for the morning buffet.
• Plate to the spec photo so every dish looks the same.

• Good knife skills and you can prep at speed
• You take instruction from the head chef without drama
• 1 to 3 years in a busy commercial kitchen
• Weekend, holiday and evening work is part of the deal

• Halaal or kosher kitchen experience
• Pastry or bakery training

• Transport allowance for split and late shifts
• Chef whites and safety shoes provided
• On-the-job training with a path to chef de partie

• 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.