Banqueting Chef (Conference Centre)

Behind every good plate at this city hotel kitchen in Thohoyandou is a cook who preps properly, and that could be you. You don't need to be the loudest person in the room, just the one others can count on.

You'll report in Thohoyandou. Relocation is not covered for this one. The first two weeks are spent shadowing someone experienced.

• Train the kitchen assistants on knife safety and prep standards.
• Help cost recipes and track waste on the weekly sheet.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Receive deliveries, check weights and reject short-dated produce.

• You know food safety basics under R638 and HACCP
• Comfortable in heat, on your feet, for long split shifts
• You take instruction from the head chef without drama
• A culinary certificate or City & Guilds, or solid on-the-job experience

• Stock and ordering experience on a system such as Micros or Pilot
• Experience with combi ovens and batch cooking

• Chef whites and safety shoes provided
• Transport allowance for split and late shifts
• 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.