Banqueting Chef (Conference Centre)

Want to grow as a chef? This casual dining restaurant in Sandton gives you real stations and real volume. It's a practical job: you'll see what you got done before you go home.

This post is in Sandton (Gauteng). Please only apply if you can travel there daily. Most weeks are 45 hours, in line with the BCEA.

• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Cook for banquets and conference lunches of 100 to 400 guests.
• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Train the kitchen assistants on knife safety and prep standards.
• Clean down your section, deep-clean the fryer and scrub the extractor filters.
• Cook steaks, burgers and grills to the temperature on the docket.

• 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
• Comfortable in heat, on your feet, for long split shifts

• Pastry or bakery training
• Halaal or kosher kitchen experience

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

• 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.