Breakfast Chef (Lodge)

Service is busy at this wood-fired pizzeria in Welkom, so steady hands and a tidy station matter here. It's the kind of job where doing the basics well every day gets you noticed.

This post is in Welkom (Free State). Please only apply if you can travel there daily. There's a probation period of three months before the contract is confirmed.

• Bake breads, pastries or desserts for the morning buffet.
• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Clean down your section, deep-clean the fryer and scrub the extractor filters.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Receive deliveries, check weights and reject short-dated produce.

• You know food safety basics under R638 and HACCP
• Good knife skills and you can prep at speed
• Comfortable in heat, on your feet, for long split shifts
• 1 to 3 years in a busy commercial kitchen
• A culinary certificate or City & Guilds, or solid on-the-job experience
• You take instruction from the head chef without drama

• Pastry or bakery training
• Experience with combi ovens and batch cooking
• A food safety certificate from a registered training provider

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

• 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.