Breakfast Chef (Lodge)

Behind every good plate at this casual dining restaurant in Soweto is a cook who preps properly, and that could be you. You'll work with a small crew, so being easy to work with matters as much as skill.

The site is in Soweto; early starts mean public transport timing matters, so check your route before applying.

• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Help cost recipes and track waste on the weekly sheet.
• Cook for banquets and conference lunches of 100 to 400 guests.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Plate to the spec photo so every dish looks the same.

• Good knife skills and you can prep at speed
• You take instruction from the head chef without drama
• You know food safety basics under R638 and HACCP
• A culinary certificate or City & Guilds, or solid on-the-job experience

• Pastry or bakery training
• Halaal or kosher kitchen experience
• Experience with combi ovens and batch cooking

• Transport allowance for split and late shifts
• On-the-job training with a path to chef de partie
• Two staff meals per shift

• 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.