Banqueting Chef (Conference Centre)

Service is busy at this city hotel kitchen in Vereeniging, so steady hands and a tidy station matter here. It's a practical job: you'll see what you got done before you go home.

Location: Vereeniging, Gauteng. Applicants who already live in the area get looked at first. Shifts rotate, so you'll need to be flexible about days and nights.

• Train the kitchen assistants on knife safety and prep standards.
• Cook for banquets and conference lunches of 100 to 400 guests.
• Label, date and rotate stock using first-in, first-out.
• Bake breads, pastries or desserts for the morning buffet.
• Help cost recipes and track waste on the weekly sheet.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Receive deliveries, check weights and reject short-dated produce.

• Good knife skills and you can prep at speed
• Weekend, holiday and evening work is part of the deal
• You know food safety basics under R638 and HACCP
• A culinary certificate or City & Guilds, or solid on-the-job experience
• You take instruction from the head chef without drama

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

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

• 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.