Banqueting Chef (Conference Centre)

Want to grow as a chef? This city hotel kitchen in Benoni gives you real stations and real volume. Good for someone who wants to build a solid track record they can put on their CV.

This post is Benoni-based, with most of your time spent at a city hotel kitchen.

• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Cook for banquets and conference lunches of 100 to 400 guests.
• Clean down your section, deep-clean the fryer and scrub the extractor filters.
• Help cost recipes and track waste on the weekly sheet.
• Receive deliveries, check weights and reject short-dated produce.
• Cook steaks, burgers and grills to the temperature on the docket.

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

• Stock and ordering experience on a system such as Micros or Pilot
• Pastry or bakery training
• Experience with combi ovens and batch cooking

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

• List your stations (grill, pastry, cold, sauce) under each job; head chefs scan for this first.
• Do not leave gaps unexplained; if you did casual banquet work between jobs, say so on your CV.