Banqueting Chef (Conference Centre)

You'll cook fast, clean food on the line at a wood-fired pizzeria in Gqeberha. This is a good step for someone who wants proper routine and a manager who notices good work.

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

• Prep veg, sauces, marinades and portions from the daily mise en place list.
• 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.
• Cook steaks, burgers and grills to the temperature on the docket.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Receive deliveries, check weights and reject short-dated produce.

• Weekend, holiday and evening work is part of the deal
• A culinary certificate or City & Guilds, or solid on-the-job experience
• You take instruction from the head chef without drama
• 1 to 3 years in a busy commercial kitchen
• Comfortable in heat, on your feet, for long split shifts

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

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

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