Banqueting Chef (Conference Centre)

Behind every good plate at this hospital catering unit in Pietermaritzburg is a cook who preps properly, and that could be you. It suits someone who likes knowing exactly what a good day's work looks like.

The work is in Pietermaritzburg, KwaZulu-Natal, so you'll need a reliable way to get there every day.

• Help cost recipes and track waste on the weekly sheet.
• Train the kitchen assistants on knife safety and prep standards.
• Bake breads, pastries or desserts for the morning buffet.
• Run your station during service and call back every ticket from the pass.
• 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.
• Plate to the spec photo so every dish looks the same.

• You know food safety basics under R638 and HACCP
• A culinary certificate or City & Guilds, or solid on-the-job experience
• Good knife skills and you can prep at speed
• Weekend, holiday and evening work is part of the deal
• You take instruction from the head chef without drama
• 1 to 3 years in a busy commercial kitchen

• Stock and ordering experience on a system such as Micros or Pilot
• Experience with combi ovens and batch cooking

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

• Expect a trade test: bring your own knives, arrive early and clean as you go the whole time.
• List your stations (grill, pastry, cold, sauce) under each job; head chefs scan for this first.