Banqueting Chef (Conference Centre)

You'll cook fast, clean food on the line at a wood-fired pizzeria in Atlantis. This is a good step for someone who wants proper routine and a manager who notices good work.

You'll be based at a wood-fired pizzeria in Atlantis. Living nearby, or on a taxi route to it, really helps.

• Plate to the spec photo so every dish looks the same.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Help cost recipes and track waste on the weekly sheet.
• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Label, date and rotate stock using first-in, first-out.
• Run your station during service and call back every ticket from the pass.

• Good knife skills and you can prep at speed
• Weekend, holiday and evening work is part of the deal
• You know food safety basics under R638 and HACCP
• You take instruction from the head chef without drama

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

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

• Expect a trade test: bring your own knives, arrive early and clean as you go the whole time.
• Do not leave gaps unexplained; if you did casual banquet work between jobs, say so on your CV.