Chef de Partie (Pastry) – Entry Level

Service is busy at this hospital catering unit in Somerset West, so steady hands and a tidy station matter here. This is a good step for someone who wants proper routine and a manager who notices good work.

You'll be based at a hospital catering unit in Somerset West. Living nearby, or on a taxi route to it, really helps.

• 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.
• Train the kitchen assistants on knife safety and prep standards.
• Bake breads, pastries or desserts for the morning buffet.
• Plate to the spec photo so every dish looks the same.

• A culinary certificate or City & Guilds, or solid on-the-job experience
• Comfortable in heat, on your feet, for long split shifts
• You know food safety basics under R638 and HACCP
• You take instruction from the head chef without drama
• Weekend, holiday and evening work is part of the deal

• Halaal or kosher kitchen experience
• Experience with combi ovens and batch cooking
• A food safety certificate from a registered training provider

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

• Do not leave gaps unexplained; if you did casual banquet work between jobs, say so on your CV.
• List your stations (grill, pastry, cold, sauce) under each job; head chefs scan for this first.