Commis Chef (Hotel Kitchen)

Service is busy at this safari lodge kitchen in Krugersdorp, so steady hands and a tidy station matter here. Someone who likes a bit of variety, but also likes doing things the right way, will enjoy this.

This post is Krugersdorp-based, with most of your time spent at a safari lodge kitchen. Hours are mostly Monday to Friday, with the odd Saturday in busy months.

• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Cook for banquets and conference lunches of 100 to 400 guests.
• Help cost recipes and track waste on the weekly sheet.
• Label, date and rotate stock using first-in, first-out.
• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Bake breads, pastries or desserts for the morning buffet.
• Cook steaks, burgers and grills to the temperature on the docket.

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

• Halaal or kosher kitchen experience
• Stock and ordering experience on a system such as Micros or Pilot

• Live-in accommodation at lodge postings
• Transport allowance for split and late shifts
• Chef whites and safety shoes provided
• Two staff meals per shift

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