Chef de Partie (Pastry) – Immediate Start

Want to grow as a chef? This safari lodge kitchen in Pretoria East gives you real stations and real volume. Good for someone who wants to build a solid track record they can put on their CV.

The site is in Pretoria East; early starts mean public transport timing matters, so check your route before applying. The first two weeks are spent shadowing someone experienced.

• Plate to the spec photo so every dish looks the same.
• Help cost recipes and track waste on the weekly sheet.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Cook for banquets and conference lunches of 100 to 400 guests.
• Cook steaks, burgers and grills to the temperature on the docket.
• Prep veg, sauces, marinades and portions from the daily mise en place list.

• Comfortable in heat, on your feet, for long split shifts
• Good knife skills and you can prep at speed
• A culinary certificate or City & Guilds, or solid on-the-job experience
• You know food safety basics under R638 and HACCP
• You take instruction from the head chef without drama

• Experience with combi ovens and batch cooking
• 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
• Two staff meals per shift
• Chef whites and safety shoes provided

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