how2apply

Breakfast Chef (Lodge)

How2Apply Talent Network

Soweto, Gauteng

Contract

Posted 1 hour ago

Contract Hospitality & Tourism

Apply for this job

Job Description

Behind every good plate at this safari lodge kitchen in Soweto is a cook who preps properly, and that could be you. Expect to be trusted with real work from your first week.

Home base is a safari lodge kitchen on the Soweto side of Gauteng.

What you'll actually do

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.
Cook for banquets and conference lunches of 100 to 400 guests.
Bake breads, pastries or desserts for the morning buffet.

You'll need

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

Nice if you have

Stock and ordering experience on a system such as Micros or Pilot
Experience with combi ovens and batch cooking

On offer

Chef whites and safety shoes provided
On-the-job training with a path to chef de partie
Live-in accommodation at lodge postings
Two staff meals per shift

Applying, step by step

Make sure the role, the hours and working in Soweto really suit you before you apply.
Keep copies of these ready to send: a CV listing each kitchen, your station and dates, your culinary qualification or trade test certificate plus photos of dishes you have plated (on your phone is fine).
Fill in the short form below with your name and a phone number you actually answer.
Watch for a call or WhatsApp from How2Apply over the next 6 working days.

Your application joins the How2Apply talent pool for this role, and we put shortlisted people forward to employers hiring in and around Soweto.

Applying is free. Nobody from How2Apply will ever ask you to pay for anything to get this job.

Before you hit apply

List your stations (grill, pastry, cold, sauce) under each job; head chefs scan for this first.
Expect a trade test: bring your own knives, arrive early and clean as you go the whole time.