Banqueting Chef (Conference Centre)

Behind every good plate at this safari lodge kitchen in East London is a cook who preps properly, and that could be you. Expect to be trusted with real work from your first week.

This post is East London-based, with most of your time spent at a safari lodge kitchen. You'll start with a short induction before working on your own.

• Plate to the spec photo so every dish looks the same.
• 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.
• Help cost recipes and track waste on the weekly sheet.
• Cook steaks, burgers and grills to the temperature on the docket.

• A culinary certificate or City & Guilds, or solid on-the-job experience
• Good knife skills and you can prep at speed
• You take instruction from the head chef without drama
• Weekend, holiday and evening work is part of the deal

• Pastry or bakery training
• Halaal or kosher kitchen experience
• Experience with combi ovens and batch cooking

• Chef whites and safety shoes provided
• Live-in accommodation at lodge postings
• Two staff meals per shift
• On-the-job training with a path to chef de partie

• Expect a trade test: bring your own knives, arrive early and clean as you go the whole time.
• Do not leave gaps unexplained; if you did casual banquet work between jobs, say so on your CV.