Chef de Partie (Pastry)

Service is busy at this city hotel kitchen in Montague Gardens, so steady hands and a tidy station matter here. Expect to be trusted with real work from your first week.

This post is Montague Gardens-based, with most of your time spent at a city hotel kitchen. Hours are mostly Monday to Friday, with the odd Saturday in busy months.

What your day looks like

• Run your station during service and call back every ticket from the pass.
• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Plate to the spec photo so every dish looks the same.
• Train the kitchen assistants on knife safety and prep standards.
• Cook steaks, burgers and grills to the temperature on the docket.
• Clean down your section, deep-clean the fryer and scrub the extractor filters.

You'll need

• Comfortable in heat, on your feet, for long split shifts
• 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

What you get

• Live-in accommodation at lodge postings
• Chef whites and safety shoes provided
• Transport allowance for split and late shifts
• On-the-job training with a path to chef de partie

How to apply

1. Read the "What you need" list above. If you tick most of it, go ahead and apply.
2. Keep copies of these ready to send: your culinary qualification or trade test certificate, photos of dishes you have plated (on your phone is fine) plus certified copy of your SA ID or work permit.
3. Fill in the short form below with your name and a phone number you actually answer.
4. If you're shortlisted you'll hear from us within 7 working days, usually by phone.

Your application joins the How2Apply talent pool for this role, and we put shortlisted people forward to employers hiring in and around Montague Gardens.

Applying is free. Nobody from How2Apply will ever ask you to pay for anything to get this job.

Before you hit apply

• List your stations (grill, pastry, cold, sauce) under each job; head chefs scan for this first.
• Expect a trade test: bring your own knives, arrive early and clean as you go the whole time.