Breakfast Chef (Lodge)

Service is busy at this conference centre kitchen in Tembisa, so steady hands and a tidy station matter here. Good for someone who wants to build a solid track record they can put on their CV.

Home base is a conference centre kitchen on the Tembisa side of Gauteng. Shifts rotate, so you'll need to be flexible about days and nights.

• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Cook for banquets and conference lunches of 100 to 400 guests.
• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Label, date and rotate stock using first-in, first-out.
• Cook steaks, burgers and grills to the temperature on the docket.
• Clean down your section, deep-clean the fryer and scrub the extractor filters.
• Bake breads, pastries or desserts for the morning buffet.

• Good knife skills and you can prep at speed
• 1 to 3 years in a busy commercial kitchen
• Weekend, holiday and evening work is part of the deal
• You know food safety basics under R638 and HACCP
• You take instruction from the head chef without drama

• Pastry or bakery training
• A food safety certificate from a registered training provider

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