Commis Chef (Hotel Kitchen)

You'll cook fast, clean food on the line at a casual dining restaurant in Richards Bay. It suits someone who likes knowing exactly what a good day's work looks like.

This post is in Richards Bay (KwaZulu-Natal). Please only apply if you can travel there daily.

• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Cook steaks, burgers and grills to the temperature on the docket.
• Receive deliveries, check weights and reject short-dated produce.
• Cook for banquets and conference lunches of 100 to 400 guests.
• Train the kitchen assistants on knife safety and prep standards.

• You know food safety basics under R638 and HACCP
• 1 to 3 years in a busy commercial kitchen
• A culinary certificate or City & Guilds, or solid on-the-job experience
• Weekend, holiday and evening work is part of the deal
• You take instruction from the head chef without drama

• Two staff meals per shift
• 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.