Chef de Partie (Pastry)

Want to grow as a chef? This casual dining restaurant in Pietermaritzburg gives you real stations and real volume. It's the kind of job where doing the basics well every day gets you noticed.

You'll report in Pietermaritzburg. Relocation is not covered for this one.

• Cook steaks, burgers and grills to the temperature on the docket.
• Bake breads, pastries or desserts for the morning buffet.
• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Receive deliveries, check weights and reject short-dated produce.
• Plate to the spec photo so every dish looks the same.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Clean down your section, deep-clean the fryer and scrub the extractor filters.

• You know food safety basics under R638 and HACCP
• A culinary certificate or City & Guilds, or solid on-the-job experience
• 1 to 3 years in a busy commercial kitchen
• Weekend, holiday and evening work is part of the deal
• Comfortable in heat, on your feet, for long split shifts
• Good knife skills and you can prep at speed

• A food safety certificate from a registered training provider
• Halaal or kosher kitchen experience

• Chef whites and safety shoes provided
• 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.
• List your stations (grill, pastry, cold, sauce) under each job; head chefs scan for this first.