Commis Chef (Hotel Kitchen)

You'll cook fast, clean food on the line at a conference centre kitchen in Randburg. It's a practical job: you'll see what you got done before you go home.

The work is in Randburg, Gauteng, so you'll need a reliable way to get there every day. Weekend work is on a roster, so you won't be on every weekend.

• Receive deliveries, check weights and reject short-dated produce.
• Run your station during service and call back every ticket from the pass.
• Help cost recipes and track waste on the weekly sheet.
• Cook for banquets and conference lunches of 100 to 400 guests.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Train the kitchen assistants on knife safety and prep standards.
• Clean down your section, deep-clean the fryer and scrub the extractor filters.

• A culinary certificate or City & Guilds, or solid on-the-job experience
• Good knife skills and you can prep at speed
• You know food safety basics under R638 and HACCP
• Weekend, holiday and evening work is part of the deal
• Comfortable in heat, on your feet, for long split shifts

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

• Transport allowance for split and late shifts
• 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.
• Do not leave gaps unexplained; if you did casual banquet work between jobs, say so on your CV.