Breakfast Chef (Lodge)

Behind every good plate at this city hotel kitchen in Sandton is a cook who preps properly, and that could be you. If you turn up on time and finish what you start, you'll fit in quickly.

This post is in Sandton (Gauteng). Please only apply if you can travel there daily. There's a probation period of three months before the contract is confirmed.

• Plate to the spec photo so every dish looks the same.
• 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.
• Help cost recipes and track waste on the weekly sheet.

• You know food safety basics under R638 and HACCP
• 1 to 3 years in a busy commercial kitchen
• Good knife skills and you can prep at speed
• Comfortable in heat, on your feet, for long split shifts
• You take instruction from the head chef without drama

• Pastry or bakery training
• Halaal or kosher kitchen experience

• Chef whites and safety shoes provided
• Transport allowance for split and late shifts
• Two staff meals per shift

• 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.