Banqueting Chef (Conference Centre)

Want to grow as a chef? This casual dining restaurant in Centurion gives you real stations and real volume. It suits someone who likes knowing exactly what a good day's work looks like.

The site is in Centurion; early starts mean public transport timing matters, so check your route before applying.

• Train the kitchen assistants on knife safety and prep standards.
• Label, date and rotate stock using first-in, first-out.
• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Plate to the spec photo so every dish looks the same.
• Clean down your section, deep-clean the fryer and scrub the extractor filters.
• Run your station during service and call back every ticket from the pass.
• Bake breads, pastries or desserts for the morning buffet.

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

• Pastry or bakery training
• Stock and ordering experience on a system such as Micros or Pilot

• 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.