Commis Chef (Hotel Kitchen)

You'll cook fast, clean food on the line at a wood-fired pizzeria in Bloemfontein. If you like clear targets and knowing where you stand, this is for you.

This post is in Bloemfontein (Free State). Please only apply if you can travel there daily. Overtime comes up in peak season and is paid.

• Run your station during service and call back every ticket from the pass.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Receive deliveries, check weights and reject short-dated produce.
• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Cook steaks, burgers and grills to the temperature on the docket.
• Help cost recipes and track waste on the weekly sheet.
• Clean down your section, deep-clean the fryer and scrub the extractor filters.

• Good knife skills and you can prep at speed
• 1 to 3 years in a busy commercial kitchen
• You take instruction from the head chef without drama
• You know food safety basics under R638 and HACCP
• Weekend, holiday and evening work is part of the deal

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

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

• 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.