Commis Chef (Hotel Kitchen) – Fixed-Term

Service is busy at this safari lodge kitchen in George, so steady hands and a tidy station matter here. It's a practical job: you'll see what you got done before you go home.

The site is in George; early starts mean public transport timing matters, so check your route before applying. Weekend work is on a roster, so you won't be on every weekend.

• Cook for banquets and conference lunches of 100 to 400 guests.
• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Run your station during service and call back every ticket from the pass.
• Train the kitchen assistants on knife safety and prep standards.

• You take instruction from the head chef without drama
• 1 to 3 years in a busy commercial kitchen
• Comfortable in heat, on your feet, for long split shifts
• Good knife skills and you can prep at speed
• A culinary certificate or City & Guilds, or solid on-the-job experience

• Two staff meals per shift
• Chef whites and safety shoes provided
• 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.
• Do not leave gaps unexplained; if you did casual banquet work between jobs, say so on your CV.