Commis Chef (Hotel Kitchen) – Immediate Start

Behind every good plate at this safari lodge kitchen in Kariega is a cook who preps properly, and that could be you. You'll work with a small crew, so being easy to work with matters as much as skill.

You'll be based at a safari lodge kitchen in Kariega. Living nearby, or on a taxi route to it, really helps. Most weeks are 45 hours, in line with the BCEA.

• Cook steaks, burgers and grills to the temperature on the docket.
• Label, date and rotate stock using first-in, first-out.
• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Run your station during service and call back every ticket from the pass.
• Train the kitchen assistants on knife safety and prep standards.
• Cook for banquets and conference lunches of 100 to 400 guests.

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

• Live-in accommodation at lodge postings
• Two staff meals per shift
• On-the-job training with a path to chef de partie

• List your stations (grill, pastry, cold, sauce) under each job; head chefs scan for this first.
• Expect a trade test: bring your own knives, arrive early and clean as you go the whole time.