Chef de Partie (Pastry)

Service is busy at this city hotel kitchen in Rustenburg, so steady hands and a tidy station matter here. It's the kind of job where doing the basics well every day gets you noticed.

The site is in Rustenburg; early starts mean public transport timing matters, so check your route before applying.

• Clean down your section, deep-clean the fryer and scrub the extractor filters.
• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Cook for banquets and conference lunches of 100 to 400 guests.
• Bake breads, pastries or desserts for the morning buffet.
• Cook steaks, burgers and grills to the temperature on the docket.
• Label, date and rotate stock using first-in, first-out.

• Weekend, holiday and evening work is part of the deal
• 1 to 3 years in a busy commercial kitchen
• You know food safety basics under R638 and HACCP
• Good knife skills and you can prep at speed

• Stock and ordering experience on a system such as Micros or Pilot
• Pastry or bakery training
• Halaal or kosher kitchen experience

• Live-in accommodation at lodge postings
• Transport allowance for split and late shifts
• On-the-job training with a path to chef de partie
• 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.