Commis Chef (Hotel Kitchen)

You'll cook fast, clean food on the line at a conference centre kitchen in Centurion. If you learn fast and don't mind being shown things twice, you'll settle in within a few weeks.

Location: Centurion, Gauteng. Applicants who already live in the area get looked at first.

• Plate to the spec photo so every dish looks the same.
• Run your station during service and call back every ticket from the pass.
• Bake breads, pastries or desserts for the morning buffet.
• Cook for banquets and conference lunches of 100 to 400 guests.
• Receive deliveries, check weights and reject short-dated produce.

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

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

• On-the-job training with a path to chef de partie
• Live-in accommodation at lodge postings
• Two staff meals per shift

• Do not leave gaps unexplained; if you did casual banquet work between jobs, say so on your CV.
• List your stations (grill, pastry, cold, sauce) under each job; head chefs scan for this first.