Breakfast Chef (Lodge) – Permanent

You'll cook fast, clean food on the line at a city hotel kitchen in Rustenburg. Expect to be trusted with real work from your first week.

You'll report in Rustenburg. Relocation is not covered for this one. Overtime comes up in peak season and is paid.

• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Help cost recipes and track waste on the weekly sheet.
• Train the kitchen assistants on knife safety and prep standards.
• Receive deliveries, check weights and reject short-dated produce.
• Bake breads, pastries or desserts for the morning buffet.
• Cook steaks, burgers and grills to the temperature on the docket.

• You know food safety basics under R638 and HACCP
• 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
• Stock and ordering experience on a system such as Micros or Pilot

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

• Expect a trade test: bring your own knives, arrive early and clean as you go the whole time.
• Do not leave gaps unexplained; if you did casual banquet work between jobs, say so on your CV.