Commis Chef (Hotel Kitchen)

Want to grow as a chef? This safari lodge kitchen in Gqeberha gives you real stations and real volume. Good for someone who wants to build a solid track record they can put on their CV.

You'll report in Gqeberha. Relocation is not covered for this one.

• 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.
• Cook steaks, burgers and grills to the temperature on the docket.
• Receive deliveries, check weights and reject short-dated produce.
• Train the kitchen assistants on knife safety and prep standards.

• Weekend, holiday and evening work is part of the deal
• Comfortable in heat, on your feet, for long split shifts
• 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
• You take instruction from the head chef without drama

• On-the-job training with a path to chef de partie
• Two staff meals per shift
• Chef whites and safety shoes provided

• 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.