Banqueting Chef (Conference Centre)

Want to grow as a chef? This city hotel kitchen in Rosslyn gives you real stations and real volume. This role rewards consistency more than flash.

Home base is a city hotel kitchen on the Rosslyn side of Gauteng.

• Help cost recipes and track waste on the weekly sheet.
• Cook steaks, burgers and grills to the temperature on the docket.
• Label, date and rotate stock using first-in, first-out.
• Receive deliveries, check weights and reject short-dated produce.
• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Plate to the spec photo so every dish looks the same.

• Weekend, holiday and evening work is part of the deal
• You know food safety basics under R638 and HACCP
• Comfortable in heat, on your feet, for long split shifts
• A culinary certificate or City & Guilds, or solid on-the-job experience
• 1 to 3 years in a busy commercial kitchen
• Good knife skills and you can prep at speed

• Stock and ordering experience on a system such as Micros or Pilot
• Pastry or bakery training

• Live-in accommodation at lodge postings
• Two staff meals per shift
• 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.