Breakfast Chef (Lodge)

Behind every good plate at this wood-fired pizzeria in Vereeniging is a cook who preps properly, and that could be you. Someone who likes a bit of variety, but also likes doing things the right way, will enjoy this.

You'll report in Vereeniging. Relocation is not covered for this one. Weekend work is on a roster, so you won't be on every weekend.

• Cook steaks, burgers and grills to the temperature on the docket.
• Help cost recipes and track waste on the weekly sheet.
• Label, date and rotate stock using first-in, first-out.
• Receive deliveries, check weights and reject short-dated produce.
• Clean down your section, deep-clean the fryer and scrub the extractor filters.
• Train the kitchen assistants on knife safety and prep standards.

• Comfortable in heat, on your feet, for long split shifts
• Good knife skills and you can prep at speed
• Weekend, holiday and evening work is part of the deal
• A culinary certificate or City & Guilds, or solid on-the-job experience
• You take instruction from the head chef without drama

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

• 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.