Breakfast Chef (Lodge) – Permanent

Service is busy at this safari lodge kitchen in Centurion, 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.

You'll be based at a safari lodge kitchen in Centurion. Living nearby, or on a taxi route to it, really helps.

• Label, date and rotate stock using first-in, first-out.
• Plate to the spec photo so every dish looks the same.
• Run your station during service and call back every ticket from the pass.
• Help cost recipes and track waste on the weekly sheet.
• Cook for banquets and conference lunches of 100 to 400 guests.
• Train the kitchen assistants on knife safety and prep standards.

• Weekend, holiday and evening work is part of the deal
• 1 to 3 years in a busy commercial kitchen
• 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

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

• Chef whites and safety shoes provided
• Transport allowance for split and late shifts
• 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.
• List your stations (grill, pastry, cold, sauce) under each job; head chefs scan for this first.