Breakfast Chef (Lodge)

Behind every good plate at this wood-fired pizzeria in Springs is a cook who preps properly, and that could be you. If you learn fast and don't mind being shown things twice, you'll settle in within a few weeks.

You'll report in Springs. Relocation is not covered for this one. You'll start with a short induction before working on your own.

• 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.
• Cook steaks, burgers and grills to the temperature on the docket.
• Bake breads, pastries or desserts for the morning buffet.

• You know food safety basics under R638 and HACCP
• Comfortable in heat, on your feet, for long split shifts
• 1 to 3 years in a busy commercial kitchen
• Weekend, holiday and evening work is part of the deal
• You take instruction from the head chef without drama

• Pastry or bakery training
• A food safety certificate from a registered training provider
• Stock and ordering experience on a system such as Micros or Pilot

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

• List your stations (grill, pastry, cold, sauce) under each job; head chefs scan for this first.
• Do not leave gaps unexplained; if you did casual banquet work between jobs, say so on your CV.