Banqueting Chef (Conference Centre)

Want to grow as a chef? This hospital catering unit in Pretoria East gives you real stations and real volume. Someone who likes a bit of variety, but also likes doing things the right way, will enjoy this.

This post is in Pretoria East (Gauteng). Please only apply if you can travel there daily.

• Clean down your section, deep-clean the fryer and scrub the extractor filters.
• Bake breads, pastries or desserts for the morning buffet.
• Help cost recipes and track waste on the weekly sheet.
• Cook for banquets and conference lunches of 100 to 400 guests.
• Receive deliveries, check weights and reject short-dated produce.
• Label, date and rotate stock using first-in, first-out.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.

• You take instruction from the head chef without drama
• A culinary certificate or City & Guilds, or solid on-the-job experience
• Good knife skills and you can prep at speed
• 1 to 3 years in a busy commercial kitchen

• A food safety certificate from a registered training provider
• Halaal or kosher kitchen experience
• Stock and ordering experience on a system such as Micros or Pilot

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

• 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.