Banqueting Chef (Conference Centre) – Entry Level

Behind every good plate at this hospital catering unit in Brackenfell is a cook who preps properly, and that could be you. It's a practical job: you'll see what you got done before you go home.

Location: Brackenfell, Western Cape. Applicants who already live in the area get looked at first. Start date: as soon as possible for the right person.

• Run your station during service and call back every ticket from the pass.
• Clean down your section, deep-clean the fryer and scrub the extractor filters.
• Cook steaks, burgers and grills to the temperature on the docket.
• Label, date and rotate stock using first-in, first-out.
• Help cost recipes and track waste on the weekly sheet.
• Plate to the spec photo so every dish looks the same.

• A culinary certificate or City & Guilds, or solid on-the-job experience
• 1 to 3 years in a busy commercial kitchen
• You know food safety basics under R638 and HACCP
• Comfortable in heat, on your feet, for long split shifts
• Weekend, holiday and evening work is part of the deal
• Good knife skills and you can prep at speed

• A food safety certificate from a registered training provider
• Pastry or bakery training

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

• 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.