Chef de Partie (Pastry)

Want to grow as a chef? This safari lodge kitchen in Mthatha gives you real stations and real volume. This is a good step for someone who wants proper routine and a manager who notices good work.

You'll be based at a safari lodge kitchen in Mthatha. Living nearby, or on a taxi route to it, really helps. The first two weeks are spent shadowing someone experienced.

• Label, date and rotate stock using first-in, first-out.
• Run your station during service and call back every ticket from the pass.
• Cook steaks, burgers and grills to the temperature on the docket.
• Receive deliveries, check weights and reject short-dated produce.
• Plate to the spec photo so every dish looks the same.

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

• Live-in accommodation at lodge postings
• On-the-job training with a path to chef de partie
• Transport allowance for split and late shifts

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