Banqueting Chef (Conference Centre)

Behind every good plate at this hospital catering unit in Worcester is a cook who preps properly, and that could be you. It's a practical job: you'll see what you got done before you go home.

This post is in Worcester (Western Cape). Please only apply if you can travel there daily.

• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Train the kitchen assistants on knife safety and prep standards.
• Receive deliveries, check weights and reject short-dated produce.
• Label, date and rotate stock using first-in, first-out.
• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Bake breads, pastries or desserts for the morning buffet.

• Good knife skills and you can prep at speed
• You take instruction from the head chef without drama
• 1 to 3 years in a busy commercial kitchen
• You know food safety basics under R638 and HACCP
• Comfortable in heat, on your feet, for long split shifts
• Weekend, holiday and evening work is part of the deal

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

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