Breakfast Chef (Lodge)

You'll cook fast, clean food on the line at a casual dining restaurant in Potchefstroom. People who do well here are steady, honest and not scared to ask when something is unclear.

Home base is a casual dining restaurant on the Potchefstroom side of North West. You'll start with a short induction before working on your own.

• Cook for banquets and conference lunches of 100 to 400 guests.
• Receive deliveries, check weights and reject short-dated produce.
• Clean down your section, deep-clean the fryer and scrub the extractor filters.
• Label, date and rotate stock using first-in, first-out.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.

• Weekend, holiday and evening work is part of the deal
• Good knife skills and you can prep at speed
• You know food safety basics under R638 and HACCP
• Comfortable in heat, on your feet, for long split shifts

• 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.