Breakfast Chef (Lodge) – Entry Level

Behind every good plate at this wood-fired pizzeria in Gqeberha is a cook who preps properly, and that could be you. Expect to be trusted with real work from your first week.

This post is Gqeberha-based, with most of your time spent at a wood-fired pizzeria. Weekend work is on a roster, so you won't be on every weekend.

• Cook steaks, burgers and grills to the temperature on the docket.
• Run your station during service and call back every ticket from the pass.
• Plate to the spec photo so every dish looks the same.
• Train the kitchen assistants on knife safety and prep standards.
• Receive deliveries, check weights and reject short-dated produce.
• Bake breads, pastries or desserts for the morning buffet.

• 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

• A food safety certificate from a registered training provider
• Stock and ordering experience on a system such as Micros or Pilot
• Pastry or bakery training

• Transport allowance for split and late shifts
• On-the-job training with a path to chef de partie
• Chef whites and safety shoes provided
• Two staff meals per shift

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