Chef de Partie (Pastry)

You'll cook fast, clean food on the line at a casual dining restaurant in Vereeniging. Someone who likes a bit of variety, but also likes doing things the right way, will enjoy this.

You'll report in Vereeniging. Relocation is not covered for this one. Weekend work is on a roster, so you won't be on every weekend.

• Cook steaks, burgers and grills to the temperature on the docket.
• Help cost recipes and track waste on the weekly sheet.
• 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.
• Cook for banquets and conference lunches of 100 to 400 guests.

• You take instruction from the head chef without drama
• Comfortable in heat, on your feet, for long split shifts
• Good knife skills and you can prep at speed
• 1 to 3 years in a busy commercial kitchen
• You know food safety basics under R638 and HACCP
• A culinary certificate or City & Guilds, or solid on-the-job experience

• Experience with combi ovens and batch cooking
• Pastry or bakery training

• Two staff meals per shift
• Chef whites and safety shoes provided
• Transport allowance for split and late shifts
• Live-in accommodation at lodge postings

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