Commis Chef (Hotel Kitchen)

Want to grow as a chef? This wood-fired pizzeria 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.

The work is in Brackenfell, Western Cape, so you'll need a reliable way to get there every day. Start is planned for the beginning of next month.

• Plate to the spec photo so every dish looks the same.
• Receive deliveries, check weights and reject short-dated produce.
• Run your station during service and call back every ticket from the pass.
• Clean down your section, deep-clean the fryer and scrub the extractor filters.
• Label, date and rotate stock using first-in, first-out.

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

• Transport allowance for split and late shifts
• 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.
• Expect a trade test: bring your own knives, arrive early and clean as you go the whole time.