Chef de Partie (Pastry)

Behind every good plate at this conference centre kitchen in Midrand is a cook who preps properly, and that could be you. If you learn fast and don't mind being shown things twice, you'll settle in within a few weeks.

Home base is a conference centre kitchen on the Midrand side of Gauteng. You'll start with a short induction before working on your own.

• Help cost recipes and track waste on the weekly sheet.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Plate to the spec photo so every dish looks the same.
• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Cook for banquets and conference lunches of 100 to 400 guests.
• Train the kitchen assistants on knife safety and prep standards.
• Cook steaks, burgers and grills to the temperature on the docket.

• Good knife skills and you can prep at speed
• Comfortable in heat, on your feet, for long split shifts
• You take instruction from the head chef without drama
• You know food safety basics under R638 and HACCP
• Weekend, holiday and evening work is part of the deal
• A culinary certificate or City & Guilds, or solid on-the-job experience

• Halaal or kosher kitchen experience
• Pastry or bakery training
• Experience with combi ovens and batch cooking

• Two staff meals per shift
• Transport allowance for split and late shifts
• 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.