Banqueting Chef (Conference Centre)

Behind every good plate at this city hotel kitchen in Randburg 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.

This post is Randburg-based, with most of your time spent at a city hotel kitchen.

• Run your station during service and call back every ticket from the pass.
• Label, date and rotate stock using first-in, first-out.
• 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.
• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Clean down your section, deep-clean the fryer and scrub the extractor filters.

• Weekend, holiday and evening work is part of the deal
• Good knife skills and you can prep at speed
• 1 to 3 years in a busy commercial kitchen
• You take instruction from the head chef without drama
• You know food safety basics under R638 and HACCP

• Stock and ordering experience on a system such as Micros or Pilot
• Halaal or kosher kitchen experience

• On-the-job training with a path to chef de partie
• Transport allowance for split and late shifts
• Two staff meals per shift
• Live-in accommodation at lodge postings

• 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.