Stellenbosch: Junior Chef de Partie (Pastry)

Duties: Station Management: Oversee the specific station (pastry), ensuring smooth operations before, during, and after service. Food Preparation & Cooking: Prepare, cook, and present dishes to high quality, taste, and presentation standards, following recipes and ensuring portion control. Mise en Place: Ensure all necessary ingredients are prepped and readily available at the cooking stations for efficient service. Food Safety & Hygiene: Maintain a clean and hygienic workstation, adhere to food safety regulations (like HACCP), and ensure proper food handling, storage, and disposal. Quality Control: Monitor the freshness, quality, and presentation of food leaving their station. Inventory Management: Monitor and manage inventory levels for the station, minimizing waste and ensuring correct stock rotation. Staff Support: Assist in the training and development of junior chefs and provide support to other team members. Reporting: Report any issues, problems, or equipment needs to the Sous Chef or Head Chef. Requirements: A formal culinary qualification. At least 2-3 years of experience in a high-volume or high-end kitchen environment Pastry chef experience Strong understanding of various cooking methods, techniques, and high standards of culinary presentation. Good knowledge of health, safety, and hygiene standards in food preparation. Excellent communication and teamwork skills, as well as the ability to work flexibly and efficiently. The ability to follow directions and show potential for growth in a leadership capacity