Chef de Partie (Pastry)

Want to grow as a chef? This wood-fired pizzeria in Rustenburg gives you real stations and real volume. Bring a calm head on busy days and you'll be fine.

You'll be based at a wood-fired pizzeria in Rustenburg. Living nearby, or on a taxi route to it, really helps. Most weeks are 45 hours, in line with the BCEA.

• Train the kitchen assistants on knife safety and prep standards.
• Cook for banquets and conference lunches of 100 to 400 guests.
• Plate to the spec photo so every dish looks the same.
• Cook steaks, burgers and grills to the temperature on the docket.
• Bake breads, pastries or desserts for the morning buffet.

• You know food safety basics under R638 and HACCP
• Weekend, holiday and evening work is part of the deal
• A culinary certificate or City & Guilds, or solid on-the-job experience
• Good knife skills and you can prep at speed
• Comfortable in heat, on your feet, for long split shifts

• 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

• 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.