Chef de Partie (Pastry) – Entry Level

Want to grow as a chef? This safari lodge kitchen in Richards Bay 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 work is in Richards Bay, KwaZulu-Natal, so you'll need a reliable way to get there every day.

• Label, date and rotate stock using first-in, first-out.
• Clean down your section, deep-clean the fryer and scrub the extractor filters.
• Run your station during service and call back every ticket from the pass.
• Receive deliveries, check weights and reject short-dated produce.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Prep veg, sauces, marinades and portions from the daily mise en place list.

• You take instruction from the head chef without drama
• Comfortable in heat, on your feet, for long split shifts
• You know food safety basics under R638 and HACCP
• Weekend, holiday and evening work is part of the deal

• Halaal or kosher kitchen experience
• Pastry or bakery training

• Live-in accommodation at lodge postings
• Transport allowance for split and late shifts
• Two staff meals per shift

• 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.