Breakfast Chef (Lodge)

Behind every good plate at this city hotel kitchen in East London is a cook who preps properly, and that could be you. It suits someone who likes knowing exactly what a good day's work looks like.

Location: East London, Eastern Cape. Applicants who already live in the area get looked at first.

• Train the kitchen assistants on knife safety and prep standards.
• Clean down your section, deep-clean the fryer and scrub the extractor filters.
• Plate to the spec photo so every dish looks the same.
• Receive deliveries, check weights and reject short-dated produce.
• Cook for banquets and conference lunches of 100 to 400 guests.
• Help cost recipes and track waste on the weekly sheet.
• Run your station during service and call back every ticket from the pass.

• You know food safety basics under R638 and HACCP
• Comfortable in heat, on your feet, for long split shifts
• 1 to 3 years in a busy commercial kitchen
• Weekend, holiday and evening work is part of the deal
• Good knife skills and you can prep at speed

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

• Live-in accommodation at lodge postings
• Two staff meals per shift
• On-the-job training with a path to chef de partie

• List your stations (grill, pastry, cold, sauce) under each job; head chefs scan for this first.
• Do not leave gaps unexplained; if you did casual banquet work between jobs, say so on your CV.