Chef de Partie (Pastry) – Permanent

Service is busy at this wood-fired pizzeria in Roodepoort, so steady hands and a tidy station matter here. Someone who likes a bit of variety, but also likes doing things the right way, will enjoy this.

This post is in Roodepoort (Gauteng). Please only apply if you can travel there daily.

• Cook steaks, burgers and grills to the temperature on the docket.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Help cost recipes and track waste on the weekly sheet.
• Clean down your section, deep-clean the fryer and scrub the extractor filters.
• Plate to the spec photo so every dish looks the same.

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

• Experience with combi ovens and batch cooking
• Stock and ordering experience on a system such as Micros or Pilot
• Pastry or bakery training

• On-the-job training with a path to chef de partie
• Transport allowance for split and late shifts
• Two staff meals per shift

• 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.