Commis Chef (Hotel Kitchen) – Entry Level

You'll cook fast, clean food on the line at a casual dining restaurant in Johannesburg CBD. It suits someone who likes knowing exactly what a good day's work looks like.

Location: Johannesburg CBD, Gauteng. Applicants who already live in the area get looked at first. You'll start with a short induction before working on your own.

• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Clean down your section, deep-clean the fryer and scrub the extractor filters.
• Cook for banquets and conference lunches of 100 to 400 guests.
• Plate to the spec photo so every dish looks the same.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Cook steaks, burgers and grills to the temperature on the docket.

• 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
• Comfortable in heat, on your feet, for long split shifts
• A culinary certificate or City & Guilds, or solid on-the-job experience
• You take instruction from the head chef without drama

• Halaal or kosher kitchen experience
• Pastry or bakery training
• A food safety certificate from a registered training provider

• Live-in accommodation at lodge postings
• Chef whites and safety shoes provided
• On-the-job training with a path to chef de partie

• 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.