Breakfast Chef (Lodge) – Immediate Start

Service is busy at this wood-fired pizzeria in Alberton, so steady hands and a tidy station matter here. If you turn up on time and finish what you start, you'll fit in quickly.

This post is in Alberton (Gauteng). Please only apply if you can travel there daily.

• Receive deliveries, check weights and reject short-dated produce.
• Train the kitchen assistants on knife safety and prep standards.
• Cook for banquets and conference lunches of 100 to 400 guests.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Cook steaks, burgers and grills to the temperature on the docket.
• Clean down your section, deep-clean the fryer and scrub the extractor filters.

• Good knife skills and you can prep at speed
• 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
• Weekend, holiday and evening work is part of the deal
• A culinary certificate or City & Guilds, or solid on-the-job experience

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

• Transport allowance for split and late shifts
• Live-in accommodation at lodge postings
• On-the-job training with a path to chef de partie
• Two staff meals per shift

• Expect a trade test: bring your own knives, arrive early and clean as you go the whole time.
• Do not leave gaps unexplained; if you did casual banquet work between jobs, say so on your CV.