how2apply

Chef de Partie (Pastry)

How2Apply Talent Network

Somerset West, Western Cape

Full-time

Posted 1 day ago

Full-time Hospitality & Tourism

R13 000 – R17 000/month

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Job Description

Behind every good plate at this city hotel kitchen in Somerset West is a cook who preps properly, and that could be you. It's a practical job: you'll see what you got done before you go home.

This post is in Somerset West (Western Cape). Please only apply if you can travel there daily. Start is planned for the beginning of next month.

What you'll actually do

Bake breads, pastries or desserts for the morning buffet.
Plate to the spec photo so every dish looks the same.
Prep veg, sauces, marinades and portions from the daily mise en place list.
Clean down your section, deep-clean the fryer and scrub the extractor filters.
Log fridge and freezer temperatures twice a shift on the HACCP sheet.

What you need

1 to 3 years in a busy commercial kitchen
Comfortable in heat, on your feet, for long split shifts
Good knife skills and you can prep at speed
You know food safety basics under R638 and HACCP

What you get

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

Applying, step by step

Read the "What you need" list above. If you tick most of it, go ahead and apply.
Have the following on hand (clear photos on your phone are fine at first): photos of dishes you have plated (on your phone is fine) plus certified copy of your SA ID or work permit.
Send your details with the form below. Add one or two lines about similar work you've done.
Watch for a call or WhatsApp from How2Apply over the next 8 working days.

Your application joins the How2Apply talent pool for this role, and we put shortlisted people forward to employers hiring in and around Somerset West.

How2Apply never charges you to apply, for training, for uniforms or for a "placement fee". If anyone asks you for money, it is a scam.

Tips to get shortlisted

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