Breakfast Chef (Lodge)

Service is busy at this city hotel kitchen in Krugersdorp, so steady hands and a tidy station matter here. This is a good step for someone who wants proper routine and a manager who notices good work.

This post is in Krugersdorp (Gauteng). Please only apply if you can travel there daily. Hours are mostly Monday to Friday, with the odd Saturday in busy months.

• Label, date and rotate stock using first-in, first-out.
• Clean down your section, deep-clean the fryer and scrub the extractor filters.
• Run your station during service and call back every ticket from the pass.
• Receive deliveries, check weights and reject short-dated produce.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Cook steaks, burgers and grills to the temperature on the docket.
• Cook for banquets and conference lunches of 100 to 400 guests.

• Weekend, holiday and evening work is part of the deal
• Good knife skills and you can prep at speed
• You take instruction from the head chef without drama
• Comfortable in heat, on your feet, for long split shifts

• A food safety certificate from a registered training provider
• Halaal or kosher kitchen experience

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

• 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.