Banqueting Chef (Conference Centre)

Service is busy at this city hotel kitchen in Harrismith, so steady hands and a tidy station matter here. If you turn up on time and finish what you start, you'll fit in quickly.

The site is in Harrismith; 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.
• Cook steaks, burgers and grills to the temperature on the docket.
• Clean down your section, deep-clean the fryer and scrub the extractor filters.
• Help cost recipes and track waste on the weekly sheet.
• Receive deliveries, check weights and reject short-dated produce.
• Cook for banquets and conference lunches of 100 to 400 guests.
• Run your station during service and call back every ticket from the pass.

• You know food safety basics under R638 and HACCP
• Weekend, holiday and evening work is part of the deal
• Comfortable in heat, on your feet, for long split shifts
• 1 to 3 years in a busy commercial kitchen
• Good knife skills and you can prep at speed

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

• Live-in accommodation at lodge postings
• Transport allowance for split and late shifts
• Chef whites and safety shoes provided
• Two staff meals per shift

• 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.