Commis Chef (Hotel Kitchen)

Service is busy at this casual dining restaurant in Pinetown, so steady hands and a tidy station matter here. You don't need to be the loudest person in the room, just the one others can count on.

This post is in Pinetown (KwaZulu-Natal). Please only apply if you can travel there daily. Shifts rotate, so you'll need to be flexible about days and nights.

• Run your station during service and call back every ticket from the pass.
• Cook steaks, burgers and grills to the temperature on the docket.
• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Plate to the spec photo so every dish looks the same.
• Clean down your section, deep-clean the fryer and scrub the extractor filters.
• Label, date and rotate stock using first-in, first-out.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.

• 1 to 3 years in a busy commercial kitchen
• You take instruction from the head chef without drama
• Comfortable in heat, on your feet, for long split shifts
• Weekend, holiday and evening work is part of the deal

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

• On-the-job training with a path to chef de partie
• 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.
• Expect a trade test: bring your own knives, arrive early and clean as you go the whole time.