Breakfast Chef (Lodge)

You'll cook fast, clean food on the line at a city hotel kitchen in Middelburg (MP). Good for someone who wants to build a solid track record they can put on their CV.

The site is in Middelburg (MP); early starts mean public transport timing matters, so check your route before applying.

• Clean down your section, deep-clean the fryer and scrub the extractor filters.
• Label, date and rotate stock using first-in, first-out.
• Plate to the spec photo so every dish looks the same.
• Cook steaks, burgers and grills to the temperature on the docket.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Receive deliveries, check weights and reject short-dated produce.
• Prep veg, sauces, marinades and portions from the daily mise en place list.

• Weekend, holiday and evening work is part of the deal
• Comfortable in heat, on your feet, for long split shifts
• A culinary certificate or City & Guilds, or solid on-the-job experience
• 1 to 3 years in a busy commercial kitchen
• You take instruction from the head chef without drama
• Good knife skills and you can prep at speed

• Pastry or bakery training
• Experience with combi ovens and batch cooking
• Stock and ordering experience on a system such as Micros or Pilot

• Two staff meals per shift
• Live-in accommodation at lodge postings
• 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.