Banqueting Chef (Conference Centre)

Behind every good plate at this safari lodge kitchen in Isando is a cook who preps properly, and that could be you. Good for someone who wants to build a solid track record they can put on their CV.

Location: Isando, Gauteng. Applicants who already live in the area get looked at first. Weekend work is on a roster, so you won't be on every weekend.

• Cook for banquets and conference lunches of 100 to 400 guests.
• Receive deliveries, check weights and reject short-dated produce.
• Run your station during service and call back every ticket from the pass.
• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Cook steaks, burgers and grills to the temperature on the docket.
• Label, date and rotate stock using first-in, first-out.

• Weekend, holiday and evening work is part of the deal
• You know food safety basics under R638 and HACCP
• You take instruction from the head chef without drama
• 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

• Transport allowance for split and late shifts
• Two staff meals per shift
• Chef whites and safety shoes provided

• 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.