Chef de Partie (Pastry)

Behind every good plate at this conference centre kitchen in Polokwane is a cook who preps properly, and that could be you. It's a practical job: you'll see what you got done before you go home.

The work is in Polokwane, Limpopo, so you'll need a reliable way to get there every day.

• Train the kitchen assistants on knife safety and prep standards.
• Receive deliveries, check weights and reject short-dated produce.
• Clean down your section, deep-clean the fryer and scrub the extractor filters.
• Label, date and rotate stock using first-in, first-out.
• Cook steaks, burgers and grills to the temperature on the docket.

• Weekend, holiday and evening work is part of the deal
• Good knife skills and you can prep at speed
• You take instruction from the head chef without drama
• You know food safety basics under R638 and HACCP
• 1 to 3 years in a busy commercial kitchen
• Comfortable in heat, on your feet, for long split shifts

• Pastry or bakery training
• A food safety certificate from a registered training provider

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

• 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.