Commis Chef (Hotel Kitchen)

Service is busy at this conference centre kitchen in Kathu, so steady hands and a tidy station matter here. It suits someone who likes knowing exactly what a good day's work looks like.

The work is in Kathu, Northern Cape, so you'll need a reliable way to get there every day. Start date: as soon as possible for the right person.

• Help cost recipes and track waste on the weekly sheet.
• Clean down your section, deep-clean the fryer and scrub the extractor filters.
• Bake breads, pastries or desserts for the morning buffet.
• Train the kitchen assistants on knife safety and prep standards.
• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Cook for banquets and conference lunches of 100 to 400 guests.

• 1 to 3 years in a busy commercial kitchen
• You take instruction from the head chef without drama
• Weekend, holiday and evening work is part of the deal
• A culinary certificate or City & Guilds, or solid on-the-job experience
• You know food safety basics under R638 and HACCP
• Comfortable in heat, on your feet, for long split shifts

• A food safety certificate from a registered training provider
• Experience with combi ovens and batch cooking

• Chef whites and safety shoes provided
• 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.
• Do not leave gaps unexplained; if you did casual banquet work between jobs, say so on your CV.