Commis Chef (Hotel Kitchen)

You'll cook fast, clean food on the line at a hospital catering unit in Bellville. You don't need to be the loudest person in the room, just the one others can count on.

You'll be based at a hospital catering unit in Bellville. Living nearby, or on a taxi route to it, really helps. Weekend work is on a roster, so you won't be on every weekend.

• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Cook steaks, burgers and grills to the temperature on the docket.
• Clean down your section, deep-clean the fryer and scrub the extractor filters.
• Bake breads, pastries or desserts for the morning buffet.
• Plate to the spec photo so every dish looks the same.

• Comfortable in heat, on your feet, for long split shifts
• Good knife skills and you can prep at speed
• A culinary certificate or City & Guilds, or solid on-the-job experience
• Weekend, holiday and evening work is part of the deal

• Stock and ordering experience on a system such as Micros or Pilot
• A food safety certificate from a registered training provider

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

• Expect a trade test: bring your own knives, arrive early and clean as you go the whole time.
• List your stations (grill, pastry, cold, sauce) under each job; head chefs scan for this first.