Breakfast Chef (Lodge) – Experienced

Want to grow as a chef? This conference centre kitchen in Isando gives you real stations and real volume. You'll work with a small crew, so being easy to work with matters as much as skill.

You'll report in Isando. Relocation is not covered for this one.

• Help cost recipes and track waste on the weekly sheet.
• Bake breads, pastries or desserts for the morning buffet.
• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Cook steaks, burgers and grills to the temperature on the docket.
• Run your station during service and call back every ticket from the pass.
• Train the kitchen assistants on knife safety and prep standards.
• Label, date and rotate stock using first-in, first-out.

• Weekend, holiday and evening work is part of the deal
• You take instruction from the head chef without drama
• 1 to 3 years in a busy commercial kitchen
• A culinary certificate or City & Guilds, or solid on-the-job experience
• You know food safety basics under R638 and HACCP
• Good knife skills and you can prep at speed

• On-the-job training with a path to chef de partie
• Live-in accommodation at lodge postings
• Transport allowance for split and late shifts
• Chef whites and safety shoes provided

• 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.