Commis Chef (Hotel Kitchen)

Want to grow as a chef? This casual dining restaurant in Khayelitsha gives you real stations and real volume. Someone who likes a bit of variety, but also likes doing things the right way, will enjoy this.

You'll be based at a casual dining restaurant in Khayelitsha. Living nearby, or on a taxi route to it, really helps. Weekend work is on a roster, so you won't be on every weekend.

• Label, date and rotate stock using first-in, first-out.
• Run your station during service and call back every ticket from the pass.
• Clean down your section, deep-clean the fryer and scrub the extractor filters.
• Receive deliveries, check weights and reject short-dated produce.
• Bake breads, pastries or desserts for the morning buffet.

• Good knife skills and you can prep at speed
• You take instruction from the head chef without drama
• Weekend, holiday and evening work is part of the deal
• Comfortable in heat, on your feet, for long split shifts
• 1 to 3 years in a busy commercial kitchen
• You know food safety basics under R638 and HACCP

• Experience with combi ovens and batch cooking
• Stock and ordering experience on a system such as Micros or Pilot

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

• Expect a trade test: bring your own knives, arrive early and clean as you go the whole time.
• Do not leave gaps unexplained; if you did casual banquet work between jobs, say so on your CV.