Breakfast Chef (Lodge) – Immediate Start

Behind every good plate at this wood-fired pizzeria in Somerset West 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.

You'll report in Somerset West. Relocation is not covered for this one. Weekend work is on a roster, so you won't be on every weekend.

• Label, date and rotate stock using first-in, first-out.
• Run your station during service and call back every ticket from the pass.
• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Bake breads, pastries or desserts for the morning buffet.
• Train the kitchen assistants on knife safety and prep standards.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Help cost recipes and track waste on the weekly sheet.

• 1 to 3 years in a busy commercial kitchen
• A culinary certificate or City & Guilds, or solid on-the-job experience
• Weekend, holiday and evening work is part of the deal
• Good knife skills and you can prep at speed
• Comfortable in heat, on your feet, for long split shifts

• Experience with combi ovens and batch cooking
• A food safety certificate from a registered training provider
• Pastry or bakery training

• Live-in accommodation at lodge postings
• Chef whites and safety shoes provided
• 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.