Commis Chef (Hotel Kitchen)

Behind every good plate at this wood-fired pizzeria in Mogwase is a cook who preps properly, and that could be you. If you turn up on time and finish what you start, you'll fit in quickly.

The site is in Mogwase; early starts mean public transport timing matters, so check your route before applying.

• Plate to the spec photo so every dish looks the same.
• Clean down your section, deep-clean the fryer and scrub the extractor filters.
• Help cost recipes and track waste on the weekly sheet.
• Receive deliveries, check weights and reject short-dated produce.
• Train the kitchen assistants on knife safety and prep standards.

• A culinary certificate or City & Guilds, or solid on-the-job experience
• Comfortable in heat, on your feet, for long split shifts
• You know food safety basics under R638 and HACCP
• Weekend, holiday and evening work is part of the deal
• You take instruction from the head chef without drama
• Good knife skills and you can prep at speed

• Halaal or kosher kitchen experience
• A food safety certificate from a registered training provider

• Two staff meals per shift
• Chef whites and safety shoes provided
• Transport allowance for split and late shifts
• 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.