Chef de Partie (Pastry)

Service is busy at this conference centre kitchen in Phalaborwa, so steady hands and a tidy station matter here. It's a practical job: you'll see what you got done before you go home.

You'll be based at a conference centre kitchen in Phalaborwa. Living nearby, or on a taxi route to it, really helps. You'll start with a short induction before working on your own.

• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Help cost recipes and track waste on the weekly sheet.
• Run your station during service and call back every ticket from the pass.
• Cook for banquets and conference lunches of 100 to 400 guests.
• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Label, date and rotate stock using first-in, first-out.
• Train the kitchen assistants on knife safety and prep standards.

• You take instruction from the head chef without drama
• Good knife skills and you can prep at speed
• Weekend, holiday and evening work is part of the deal
• A culinary certificate or City & Guilds, or solid on-the-job experience

• Stock and ordering experience on a system such as Micros or Pilot
• Experience with combi ovens and batch cooking

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

• List your stations (grill, pastry, cold, sauce) under each job; head chefs scan for this first.
• Expect a trade test: bring your own knives, arrive early and clean as you go the whole time.