Banqueting Chef (Conference Centre)

Behind every good plate at this wood-fired pizzeria in Midrand is a cook who preps properly, and that could be you. If you turn up on time and finish what you start, you'll fit in quickly.

You'll be based at a wood-fired pizzeria in Midrand. Living nearby, or on a taxi route to it, really helps. Hours are mostly Monday to Friday, with the odd Saturday in busy months.

• Help cost recipes and track waste on the weekly sheet.
• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Bake breads, pastries or desserts for the morning buffet.
• Train the kitchen assistants on knife safety and prep standards.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Receive deliveries, check weights and reject short-dated produce.
• Label, date and rotate stock using first-in, first-out.

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

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

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

• 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.