Commis Chef (Hotel Kitchen)

Behind every good plate at this hospital catering unit in Komani is a cook who preps properly, and that could be you. This role rewards consistency more than flash.

This post is Komani-based, with most of your time spent at a hospital catering unit.

• Bake breads, pastries or desserts for the morning buffet.
• Train the kitchen assistants on knife safety and prep standards.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Help cost recipes and track waste on the weekly sheet.
• Cook steaks, burgers and grills to the temperature on the docket.
• Clean down your section, deep-clean the fryer and scrub the extractor filters.
• Cook for banquets and conference lunches of 100 to 400 guests.

• A culinary certificate or City & Guilds, or solid on-the-job experience
• 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
• Weekend, holiday and evening work is part of the deal
• You take instruction from the head chef without drama

• Pastry or bakery training
• A food safety certificate from a registered training provider

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

• 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.