Commis Chef (Hotel Kitchen)

You'll cook fast, clean food on the line at a casual dining restaurant in Germiston. You don't need to be the loudest person in the room, just the one others can count on.

You'll report in Germiston. Relocation is not covered for this one. There's a probation period of three months before the contract is confirmed.

• Label, date and rotate stock using first-in, first-out.
• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Bake breads, pastries or desserts for the morning buffet.
• Plate to the spec photo so every dish looks the same.
• Clean down your section, deep-clean the fryer and scrub the extractor filters.
• Cook for banquets and conference lunches of 100 to 400 guests.
• Cook steaks, burgers and grills to the temperature on the docket.

• A culinary certificate or City & Guilds, or solid on-the-job experience
• Comfortable in heat, on your feet, for long split shifts
• Good knife skills and you can prep at speed
• Weekend, holiday and evening work is part of the deal
• 1 to 3 years in a busy commercial kitchen

• Two staff meals per shift
• Live-in accommodation at lodge postings
• On-the-job training with a path to chef de partie
• 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.
• List your stations (grill, pastry, cold, sauce) under each job; head chefs scan for this first.