Breakfast Chef (Lodge)

Behind every good plate at this city hotel kitchen in Isando is a cook who preps properly, and that could be you. If you turn up on time and finish what you start, you'll fit in quickly.

This post is Isando-based, with most of your time spent at a city hotel kitchen. Weekend work is on a roster, so you won't be on every weekend.

• Receive deliveries, check weights and reject short-dated produce.
• Bake breads, pastries or desserts for the morning buffet.
• Help cost recipes and track waste on the weekly sheet.
• Label, date and rotate stock using first-in, first-out.
• Run your station during service and call back every ticket from the pass.

• Good knife skills and you can prep at speed
• Weekend, holiday and evening work is part of the deal
• Comfortable in heat, on your feet, for long split shifts
• You take instruction from the head chef without drama
• A culinary certificate or City & Guilds, or solid on-the-job experience

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

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

• 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.