Banqueting Chef (Conference Centre)

Service is busy at this casual dining restaurant in Alberton, 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.

The site is in Alberton; early starts mean public transport timing matters, so check your route before applying.

• Run your station during service and call back every ticket from the pass.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Clean down your section, deep-clean the fryer and scrub the extractor filters.
• Cook steaks, burgers and grills to the temperature on the docket.
• 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 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
• 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

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

• Two staff meals per shift
• On-the-job training with a path to chef de partie
• Live-in accommodation at lodge postings
• Transport allowance for split and late shifts

• 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.