Breakfast Chef (Lodge)

Want to grow as a chef? This city hotel kitchen in Alberton gives you real stations and real volume. It's the kind of job where doing the basics well every day gets you noticed.

You'll be based at a city hotel kitchen in Alberton. Living nearby, or on a taxi route to it, really helps.

• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Cook for banquets and conference lunches of 100 to 400 guests.
• Clean down your section, deep-clean the fryer and scrub the extractor filters.
• Train the kitchen assistants on knife safety and prep standards.
• 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
• Good knife skills and you can prep at speed
• You take instruction from the head chef without drama
• Weekend, holiday and evening work is part of the deal

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

• Chef whites and safety shoes provided
• 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.