Banqueting Chef (Conference Centre)

Service is busy at this safari lodge kitchen in Cape Town CBD, so steady hands and a tidy station matter here. This role rewards consistency more than flash.

You'll report in Cape Town CBD. Relocation is not covered for this one. Start date: as soon as possible for the right person.

• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Run your station during service and call back every ticket from the pass.
• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Bake breads, pastries or desserts for the morning buffet.
• Help cost recipes and track waste on the weekly sheet.
• Cook steaks, burgers and grills to the temperature on the docket.
• Receive deliveries, check weights and reject short-dated produce.

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

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

• 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.