Chef de Partie (Pastry) – Experienced

Behind every good plate at this safari lodge kitchen in Vereeniging is a cook who preps properly, and that could be you. This role rewards consistency more than flash.

The work is in Vereeniging, Gauteng, so you'll need a reliable way to get there every day. Weekend work is on a roster, so you won't be on every weekend.

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

• Weekend, holiday and evening work is part of the deal
• A culinary certificate or City & Guilds, or solid on-the-job experience
• 1 to 3 years in a busy commercial kitchen
• You know food safety basics under R638 and HACCP

• Halaal or kosher kitchen experience
• Pastry or bakery training
• Experience with combi ovens and batch cooking

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

• 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.