Commis Chef (Hotel Kitchen)

You'll cook fast, clean food on the line at a city hotel kitchen in Mthatha. Someone who likes a bit of variety, but also likes doing things the right way, will enjoy this.

This post is Mthatha-based, with most of your time spent at a city hotel kitchen. There's a probation period of three months before the contract is confirmed.

• Cook steaks, burgers and grills to the temperature on the docket.
• Plate to the spec photo so every dish looks the same.
• Train the kitchen assistants on knife safety and prep standards.
• Label, date and rotate stock using first-in, first-out.
• Run your station during service and call back every ticket from the pass.

• A culinary certificate or City & Guilds, or solid on-the-job experience
• 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
• Comfortable in heat, on your feet, for long split shifts
• 1 to 3 years in a busy commercial kitchen

• A food safety certificate from a registered training provider
• Stock and ordering experience on a system such as Micros or Pilot
• Halaal or kosher kitchen experience

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

• Do not leave gaps unexplained; if you did casual banquet work between jobs, say so on your CV.
• List your stations (grill, pastry, cold, sauce) under each job; head chefs scan for this first.