Chef de Partie (Pastry)

Service is busy at this wood-fired pizzeria in Worcester, so steady hands and a tidy station matter here. This is a good step for someone who wants proper routine and a manager who notices good work.

This post is in Worcester (Western Cape). Please only apply if you can travel there daily.

• Label, date and rotate stock using first-in, first-out.
• Bake breads, pastries or desserts for the morning buffet.
• Run your station during service and call back every ticket from the pass.
• Receive deliveries, check weights and reject short-dated produce.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Cook for banquets and conference lunches of 100 to 400 guests.
• Help cost recipes and track waste on the weekly sheet.

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

• Halaal or kosher kitchen experience
• A food safety certificate from a registered training provider

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

• 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.