Commis Chef (Hotel Kitchen)

You'll cook fast, clean food on the line at a city hotel kitchen in George. This is a good step for someone who wants proper routine and a manager who notices good work.

You'll be based at a city hotel kitchen in George. Living nearby, or on a taxi route to it, really helps.

• Plate to the spec photo so every dish looks the same.
• Bake breads, pastries or desserts for the morning buffet.
• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Help cost recipes and track waste on the weekly sheet.
• Run your station during service and call back every ticket from the pass.
• Label, date and rotate stock using first-in, first-out.

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

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

• 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.