Commis Chef (Hotel Kitchen)

You'll cook fast, clean food on the line at a hospital catering unit in Pretoria West. It suits someone who likes knowing exactly what a good day's work looks like.

Home base is a hospital catering unit on the Pretoria West side of Gauteng. Hours are mostly Monday to Friday, with the odd Saturday in busy months.

• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Plate to the spec photo so every dish looks the same.
• Cook steaks, burgers and grills to the temperature on the docket.
• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Receive deliveries, check weights and reject short-dated produce.
• Help cost recipes and track waste on the weekly sheet.

• Good knife skills and you can prep at speed
• You know food safety basics under R638 and HACCP
• You take instruction from the head chef without drama
• 1 to 3 years in a busy commercial kitchen
• Comfortable in heat, on your feet, for long split shifts
• A culinary certificate or City & Guilds, or solid on-the-job experience

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

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

• 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.