Banqueting Chef (Conference Centre)

Service is busy at this casual dining restaurant in Fourways, so steady hands and a tidy station matter here. Expect to be trusted with real work from your first week.

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

• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Plate to the spec photo so every dish looks the same.
• Bake breads, pastries or desserts for the morning buffet.
• Label, date and rotate stock using first-in, first-out.
• Train the kitchen assistants on knife safety and prep standards.
• Run your station during service and call back every ticket from the pass.

• You know food safety basics under R638 and HACCP
• Comfortable in heat, on your feet, for long split shifts
• Good knife skills and you can prep at speed
• A culinary certificate or City & Guilds, or solid on-the-job experience

• Stock and ordering experience on a system such as Micros or Pilot
• A food safety certificate from a registered training provider
• Experience with combi ovens and batch cooking

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

• 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.