Breakfast Chef (Lodge)

You'll cook fast, clean food on the line at a city hotel kitchen in White River. It's a practical job: you'll see what you got done before you go home.

The work is in White River, Mpumalanga, so you'll need a reliable way to get there every day.

• Receive deliveries, check weights and reject short-dated produce.
• Bake breads, pastries or desserts for the morning buffet.
• Cook for banquets and conference lunches of 100 to 400 guests.
• Clean down your section, deep-clean the fryer and scrub the extractor filters.
• Train the kitchen assistants on knife safety and prep standards.
• Label, date and rotate stock using first-in, first-out.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.

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

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

• Chef whites and safety shoes provided
• Live-in accommodation at lodge postings
• Two staff meals per shift
• On-the-job training with a path to chef de partie

• 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.