Chef de Partie (Pastry) – Experienced

Behind every good plate at this conference centre kitchen in Newcastle is a cook who preps properly, and that could be you. Expect to be trusted with real work from your first week.

This post is Newcastle-based, with most of your time spent at a conference centre kitchen. Start date: as soon as possible for the right person.

• Bake breads, pastries or desserts for the morning buffet.
• Receive deliveries, check weights and reject short-dated produce.
• Run your station during service and call back every ticket from the pass.
• Cook for banquets and conference lunches of 100 to 400 guests.
• Label, date and rotate stock using first-in, first-out.
• Train the kitchen assistants on knife safety and prep standards.

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

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

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

• 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.