Commis Chef (Hotel Kitchen) – Experienced

Behind every good plate at this conference centre kitchen in Brackenfell is a cook who preps properly, and that could be you. Expect to be trusted with real work from your first week.

Location: Brackenfell, Western Cape. Applicants who already live in the area get looked at first.

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

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

• A food safety certificate from a registered training provider
• Pastry or bakery training

• Two staff meals per shift
• Transport allowance for split and late shifts
• Live-in accommodation at lodge postings

• 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.