Commis Chef (Hotel Kitchen)

Want to grow as a chef? This casual dining restaurant in Brackenfell gives you real stations and real volume. This is a good step for someone who wants proper routine and a manager who notices good work.

You'll report in Brackenfell. Relocation is not covered for this one.

• Receive deliveries, check weights and reject short-dated produce.
• Cook for banquets and conference lunches of 100 to 400 guests.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Plate to the spec photo so every dish looks the same.
• Bake breads, pastries or desserts for the morning buffet.

• Weekend, holiday and evening work is part of the deal
• Good knife skills and you can prep at speed
• You know food safety basics under R638 and HACCP
• 1 to 3 years in a busy commercial kitchen
• A culinary certificate or City & Guilds, or solid on-the-job experience

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

• Live-in accommodation at lodge postings
• Chef whites and safety shoes provided
• Two staff meals per shift
• 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.
• List your stations (grill, pastry, cold, sauce) under each job; head chefs scan for this first.