Breakfast Chef (Lodge)

Behind every good plate at this hospital catering unit in Bloemfontein is a cook who preps properly, and that could be you. It's the kind of job where doing the basics well every day gets you noticed.

You'll report in Bloemfontein. Relocation is not covered for this one. Most weeks are 45 hours, in line with the BCEA.

• Clean down your section, deep-clean the fryer and scrub the extractor filters.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Receive deliveries, check weights and reject short-dated produce.
• Cook for banquets and conference lunches of 100 to 400 guests.
• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Train the kitchen assistants on knife safety and prep standards.

• 1 to 3 years in a busy commercial kitchen
• You take instruction from the head chef without drama
• Weekend, holiday and evening work is part of the deal
• Comfortable in heat, on your feet, for long split shifts
• You know food safety basics under R638 and HACCP
• A culinary certificate or City & Guilds, or solid on-the-job experience

• Experience with combi ovens and batch cooking
• Pastry or bakery training

• Chef whites and safety shoes provided
• Two staff meals per shift
• Transport allowance for split and late shifts

• 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.