Banqueting Chef (Conference Centre)

Service is busy at this hospital catering unit in Soweto, so steady hands and a tidy station matter here. You don't need to be the loudest person in the room, just the one others can count on.

Home base is a hospital catering unit on the Soweto side of Gauteng.

• 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.
• Bake breads, pastries or desserts for the morning buffet.
• Plate to the spec photo so every dish looks the same.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Cook for banquets and conference lunches of 100 to 400 guests.

• 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
• Comfortable in heat, on your feet, for long split shifts
• You take instruction from the head chef without drama

• Stock and ordering experience on a system such as Micros or Pilot
• Experience with combi ovens and batch cooking
• A food safety certificate from a registered training provider

• Live-in accommodation at lodge postings
• On-the-job training with a path to chef de partie
• Transport allowance for split and late shifts
• Chef whites and safety shoes provided

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