Chef de Partie (Pastry)

Behind every good plate at this safari lodge kitchen in Sandton is a cook who preps properly, and that could be you. People who do well here are steady, honest and not scared to ask when something is unclear.

This post is Sandton-based, with most of your time spent at a safari lodge kitchen.

• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Train the kitchen assistants on knife safety and prep standards.
• Help cost recipes and track waste on the weekly sheet.
• Label, date and rotate stock using first-in, first-out.
• Run your station during service and call back every ticket from the pass.
• Receive deliveries, check weights and reject short-dated produce.

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

• Live-in accommodation at lodge postings
• On-the-job training with a path to chef de partie
• 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.