Commis Chef (Hotel Kitchen)

Want to grow as a chef? This casual dining restaurant in Alberton gives you real stations and real volume. This role rewards consistency more than flash.

The site is in Alberton; early starts mean public transport timing matters, so check your route before applying.

• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Label, date and rotate stock using first-in, first-out.
• Cook for banquets and conference lunches of 100 to 400 guests.
• Run your station during service and call back every ticket from the pass.
• Help cost recipes and track waste on the weekly sheet.
• Plate to the spec photo so every dish looks the same.
• Bake breads, pastries or desserts for the morning buffet.

• 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
• Good knife skills and you can prep at speed
• You know food safety basics under R638 and HACCP
• Weekend, holiday and evening work is part of the deal

• 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
• On-the-job training with a path to chef de partie
• Live-in accommodation at lodge postings

• 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.