Commis Chef (Hotel Kitchen)

Service is busy at this conference centre kitchen in Sandton, so steady hands and a tidy station matter here. Bring a calm head on busy days and you'll be fine.

The work is in Sandton, Gauteng, so you'll need a reliable way to get there every day.

• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Receive deliveries, check weights and reject short-dated produce.
• Plate to the spec photo so every dish looks the same.
• Cook steaks, burgers and grills to the temperature on the docket.
• Bake breads, pastries or desserts for the morning buffet.
• Run your station during service and call back every ticket from the pass.
• Prep veg, sauces, marinades and portions from the daily mise en place list.

• You take instruction from the head chef without drama
• 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

• Stock and ordering experience on a system such as Micros or Pilot
• Experience with combi ovens and batch cooking

• Transport allowance for split and late shifts
• Chef whites and safety shoes provided
• Live-in accommodation at lodge postings

• Do not leave gaps unexplained; if you did casual banquet work between jobs, say so on your CV.
• List your stations (grill, pastry, cold, sauce) under each job; head chefs scan for this first.