Commis Chef (Hotel Kitchen)

You'll cook fast, clean food on the line at a city hotel kitchen in Polokwane. Good for someone who wants to build a solid track record they can put on their CV.

Home base is a city hotel kitchen on the Polokwane side of Limpopo. The first two weeks are spent shadowing someone experienced.

• Run your station during service and call back every ticket from the pass.
• Receive deliveries, check weights and reject short-dated produce.
• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Label, date and rotate stock using first-in, first-out.
• Train the kitchen assistants on knife safety and prep standards.

• A culinary certificate or City & Guilds, or solid on-the-job experience
• 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
• You know food safety basics under R638 and HACCP

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

• Chef whites and safety shoes provided
• Transport allowance for split and late shifts
• On-the-job training with a path to chef de partie

• 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.