Banqueting Chef (Conference Centre)

Service is busy at this hospital catering unit in Germiston, so steady hands and a tidy station matter here. If you learn fast and don't mind being shown things twice, you'll settle in within a few weeks.

This post is Germiston-based, with most of your time spent at a hospital catering unit. Shifts rotate, so you'll need to be flexible about days and nights.

• Label, date and rotate stock using first-in, first-out.
• Run your station during service and call back every ticket from the pass.
• Bake breads, pastries or desserts for the morning buffet.
• Train the kitchen assistants on knife safety and prep standards.
• Cook steaks, burgers and grills to the temperature on the docket.
• Plate to the spec photo so every dish looks the same.

• A culinary certificate or City & Guilds, or solid on-the-job experience
• Good knife skills and you can prep at speed
• Weekend, holiday and evening work is part of the deal
• You take instruction from the head chef without drama
• 1 to 3 years in a busy commercial kitchen

• Pastry or bakery training
• Halaal or kosher kitchen experience

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

• Expect a trade test: bring your own knives, arrive early and clean as you go the whole time.
• List your stations (grill, pastry, cold, sauce) under each job; head chefs scan for this first.