Banqueting Chef (Conference Centre)

Service is busy at this city hotel kitchen in Klerksdorp, so steady hands and a tidy station matter here. If you like clear targets and knowing where you stand, this is for you.

This post is Klerksdorp-based, with most of your time spent at a city hotel kitchen. The first two weeks are spent shadowing someone experienced.

• Label, date and rotate stock using first-in, first-out.
• Cook steaks, burgers and grills to the temperature on the docket.
• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Help cost recipes and track waste on the weekly sheet.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Clean down your section, deep-clean the fryer and scrub the extractor filters.
• Bake breads, pastries or desserts for the morning buffet.

• You take instruction from the head chef without drama
• You know food safety basics under R638 and HACCP
• Comfortable in heat, on your feet, for long split shifts
• Weekend, holiday and evening work is part of the deal

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

• On-the-job training with a path to chef de partie
• Two staff meals per shift
• Live-in accommodation at lodge postings

• Do not leave gaps unexplained; if you did casual banquet work between jobs, say so on your CV.
• List your stations (grill, pastry, cold, sauce) under each job; head chefs scan for this first.