Banqueting Chef (Conference Centre) – Entry Level

Service is busy at this wood-fired pizzeria in Paarl, so steady hands and a tidy station matter here. Bring a calm head on busy days and you'll be fine.

Location: Paarl, Western Cape. Applicants who already live in the area get looked at first.

• Receive deliveries, check weights and reject short-dated produce.
• Help cost recipes and track waste on the weekly sheet.
• Plate to the spec photo so every dish looks the same.
• Run your station during service and call back every ticket from the pass.
• Cook steaks, burgers and grills to the temperature on the docket.

• A culinary certificate or City & Guilds, or solid on-the-job experience
• 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

• Two staff meals per shift
• Chef whites and safety shoes provided
• On-the-job training with a path to chef de partie

• 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.