Breakfast Chef (Lodge)

Behind every good plate at this city hotel kitchen in Prospecton is a cook who preps properly, and that could be you. It's a practical job: you'll see what you got done before you go home.

Home base is a city hotel kitchen on the Prospecton side of KwaZulu-Natal.

• Receive deliveries, check weights and reject short-dated produce.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• 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.
• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Bake breads, pastries or desserts for the morning buffet.

• Weekend, holiday and evening work is part of the deal
• A culinary certificate or City & Guilds, or solid on-the-job experience
• 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

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

• Do not leave gaps unexplained; if you did casual banquet work between jobs, say so on your CV.
• List your stations (grill, pastry, cold, sauce) under each job; head chefs scan for this first.