Chef de Partie (Pastry)

Want to grow as a chef? This hospital catering unit in Soweto gives you real stations and real volume. It suits someone who likes knowing exactly what a good day's work looks like.

The site is in Soweto; early starts mean public transport timing matters, so check your route before applying. The first two weeks are spent shadowing someone experienced.

• Cook steaks, burgers and grills to the temperature on the docket.
• Label, date and rotate stock using first-in, first-out.
• Help cost recipes and track waste on the weekly sheet.
• Clean down your section, deep-clean the fryer and scrub the extractor filters.
• Cook for banquets and conference lunches of 100 to 400 guests.

• You know food safety basics under R638 and HACCP
• Comfortable in heat, on your feet, for long split shifts
• A culinary certificate or City & Guilds, or solid on-the-job experience
• 1 to 3 years in a busy commercial kitchen
• Good knife skills and you can prep at speed

• A food safety certificate from a registered training provider
• Experience with combi ovens and batch cooking

• Two staff meals per shift
• Chef whites and safety shoes provided
• Transport allowance for split and late shifts

• Expect a trade test: bring your own knives, arrive early and clean as you go the whole time.
• Do not leave gaps unexplained; if you did casual banquet work between jobs, say so on your CV.