Banqueting Chef (Conference Centre)

Service is busy at this city hotel kitchen in Boksburg, so steady hands and a tidy station matter here. If you learn fast and don't mind being shown things twice, you'll settle in within a few weeks.

This post is in Boksburg (Gauteng). Please only apply if you can travel there daily. Most weeks are 45 hours, in line with the BCEA.

• Plate to the spec photo so every dish looks the same.
• Receive deliveries, check weights and reject short-dated produce.
• Bake breads, pastries or desserts for the morning buffet.
• Help cost recipes and track waste on the weekly sheet.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Train the kitchen assistants on knife safety and prep standards.
• Clean down your section, deep-clean the fryer and scrub the extractor filters.

• 1 to 3 years in a busy commercial kitchen
• You know food safety basics under R638 and HACCP
• Good knife skills and you can prep at speed
• Comfortable in heat, on your feet, for long split shifts
• You take instruction from the head chef without drama

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

• 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.