Banqueting Chef (Conference Centre)

Behind every good plate at this wood-fired pizzeria in Kariega is a cook who preps properly, and that could be you. If you learn fast and don't mind being shown things twice, you'll settle in within a few weeks.

You'll report in Kariega. Relocation is not covered for this one. Overtime comes up in peak season and is paid.

• Label, date and rotate stock using first-in, first-out.
• Cook steaks, burgers and grills to the temperature on the docket.
• Train the kitchen assistants on knife safety and prep standards.
• Bake breads, pastries or desserts for the morning buffet.
• Cook for banquets and conference lunches of 100 to 400 guests.
• Receive deliveries, check weights and reject short-dated produce.

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

• Halaal or kosher kitchen experience
• Stock and ordering experience on a system such as Micros or Pilot

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

• 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.