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Commis Chef (Hotel Kitchen)

How2Apply Talent Network

Durban Central, KwaZulu-Natal

Full-time

Posted 1 day ago

Full-time Hospitality & Tourism

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Job Description

You'll cook fast, clean food on the line at a city hotel kitchen in Durban Central. You don't need to be the loudest person in the room, just the one others can count on.

This post is Durban Central-based, with most of your time spent at a city hotel kitchen.

What your day looks like

Train the kitchen assistants on knife safety and prep standards.
Clean down your section, deep-clean the fryer and scrub the extractor filters.
Log fridge and freezer temperatures twice a shift on the HACCP sheet.
Receive deliveries, check weights and reject short-dated produce.
Plate to the spec photo so every dish looks the same.

Must-haves

Comfortable in heat, on your feet, for long split shifts
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

Helpful, not essential

Stock and ordering experience on a system such as Micros or Pilot
Pastry or bakery training

What you get

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

How to apply

Check you meet the must-haves first; recruiters filter on those before anything else.
Keep copies of these ready to send: a CV listing each kitchen, your station and dates plus your culinary qualification or trade test certificate.
Send your details with the form below. Add one or two lines about similar work you've done.
If you're shortlisted you'll hear from us within 6 working days, usually by phone.

How2Apply recruits for this position on behalf of hiring employers around Durban Central; applications go into our talent pool and shortlisted candidates are introduced directly.

How2Apply never charges you to apply, for training, for uniforms or for a "placement fee". If anyone asks you for money, it is a scam.

Before you hit apply

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