Chef de Partie (Pastry)

Want to grow as a chef? This wood-fired pizzeria in Pretoria East gives you real stations and real volume. You don't need to be the loudest person in the room, just the one others can count on.

The site is in Pretoria East; early starts mean public transport timing matters, so check your route before applying. Start is planned for the beginning of next month.

• Clean down your section, deep-clean the fryer and scrub the extractor filters.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Train the kitchen assistants on knife safety and prep standards.
• Receive deliveries, check weights and reject short-dated produce.
• Run your station during service and call back every ticket from the pass.

• You take instruction from the head chef without drama
• Weekend, holiday and evening work is part of the deal
• Good knife skills and you can prep at speed
• Comfortable in heat, on your feet, for long split shifts
• A culinary certificate or City & Guilds, or solid on-the-job experience
• 1 to 3 years in a busy commercial kitchen

• Chef whites and safety shoes provided
• On-the-job training with a path to chef de partie
• Two staff meals per shift
• Live-in accommodation at lodge postings

• 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.