Breakfast Chef (Lodge) – Experienced

Want to grow as a chef? This safari lodge kitchen in Middelburg (MP) gives you real stations and real volume. If you turn up on time and finish what you start, you'll fit in quickly.

The site is in Middelburg (MP); early starts mean public transport timing matters, so check your route before applying. Weekend work is on a roster, so you won't be on every weekend.

• Train the kitchen assistants on knife safety and prep standards.
• 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.
• Plate to the spec photo so every dish looks the same.
• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Label, date and rotate stock using first-in, first-out.

• You know food safety basics under R638 and HACCP
• Comfortable in heat, on your feet, for long split shifts
• Weekend, holiday and evening work is part of the deal
• 1 to 3 years in a busy commercial kitchen
• You take instruction from the head chef without drama

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

• Two staff meals per shift
• Transport allowance for split and late shifts
• Live-in accommodation at lodge postings

• 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.