Chef de Partie (Pastry)

Want to grow as a chef? This safari lodge kitchen in Tembisa gives you real stations and real volume. You'll work with a small crew, so being easy to work with matters as much as skill.

Location: Tembisa, Gauteng. Applicants who already live in the area get looked at first.

• Bake breads, pastries or desserts for the morning buffet.
• Receive deliveries, check weights and reject short-dated produce.
• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Help cost recipes and track waste on the weekly sheet.
• Cook steaks, burgers and grills to the temperature on the docket.
• Plate to the spec photo so every dish looks the same.
• Clean down your section, deep-clean the fryer and scrub the extractor filters.

• A culinary certificate or City & Guilds, or solid on-the-job experience
• Good knife skills and you can prep at speed
• 1 to 3 years in a busy commercial kitchen
• You take instruction from the head chef without drama

• Stock and ordering experience on a system such as Micros or Pilot
• Experience with combi ovens and batch cooking
• Pastry or bakery training

• Chef whites and safety shoes provided
• Two staff meals per shift
• On-the-job training with a path to chef de partie

• 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.