Breakfast Chef (Lodge)

Behind every good plate at this casual dining restaurant in Thohoyandou is a cook who preps properly, and that could be you. It's the kind of job where doing the basics well every day gets you noticed.

You'll report in Thohoyandou. Relocation is not covered for this one. The first two weeks are spent shadowing someone experienced.

• Bake breads, pastries or desserts for the morning buffet.
• Receive deliveries, check weights and reject short-dated produce.
• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Run your station during service and call back every ticket from the pass.
• Help cost recipes and track waste on the weekly sheet.

• You know food safety basics under R638 and HACCP
• You take instruction from the head chef without drama
• Good knife skills and you can prep at speed
• 1 to 3 years in a busy commercial kitchen

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

• Two staff meals per shift
• Chef whites and safety shoes provided
• Live-in accommodation at lodge postings

• 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.