Commis Chef (Hotel Kitchen) – Immediate Start

Behind every good plate at this safari lodge kitchen in Pinetown is a cook who preps properly, and that could be you. This role rewards consistency more than flash.

This post is Pinetown-based, with most of your time spent at a safari lodge kitchen.

• Receive deliveries, check weights and reject short-dated produce.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Plate to the spec photo so every dish looks the same.
• Label, date and rotate stock using first-in, first-out.
• Clean down your section, deep-clean the fryer and scrub the extractor filters.
• Prep veg, sauces, marinades and portions from the daily mise en place list.

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

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

• Live-in accommodation at lodge postings
• Two staff meals per shift
• Chef whites and safety shoes provided

• 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.