Commis Chef (Hotel Kitchen) – Entry Level

Want to grow as a chef? This city hotel kitchen in Secunda gives you real stations and real volume. You don't need to be the loudest person in the room, just the one others can count on.

The site is in Secunda; early starts mean public transport timing matters, so check your route before applying.

• Cook for banquets and conference lunches of 100 to 400 guests.
• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Clean down your section, deep-clean the fryer and scrub the extractor filters.
• Cook steaks, burgers and grills to the temperature on the docket.
• Receive deliveries, check weights and reject short-dated produce.
• Run your station during service and call back every ticket from the pass.

• 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
• A culinary certificate or City & Guilds, or solid on-the-job experience
• You take instruction from the head chef without drama
• Comfortable in heat, on your feet, for long split shifts

• Two staff meals per shift
• Live-in accommodation at lodge postings
• On-the-job training with a path to chef de partie

• List your stations (grill, pastry, cold, sauce) under each job; head chefs scan for this first.
• Expect a trade test: bring your own knives, arrive early and clean as you go the whole time.