Commis Chef (Hotel Kitchen)

Behind every good plate at this casual dining restaurant in Soweto is a cook who preps properly, and that could be you. People who do well here are steady, honest and not scared to ask when something is unclear.

This post is in Soweto (Gauteng). Please only apply if you can travel there daily. Most weeks are 45 hours, in line with the BCEA.

• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Train the kitchen assistants on knife safety and prep standards.
• Cook for banquets and conference lunches of 100 to 400 guests.
• Bake breads, pastries or desserts for the morning buffet.
• Clean down your section, deep-clean the fryer and scrub the extractor filters.
• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Receive deliveries, check weights and reject short-dated produce.

• 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
• Comfortable in heat, on your feet, for long split shifts
• Weekend, holiday and evening work is part of the deal

• Experience with combi ovens and batch cooking
• Halaal or kosher kitchen experience
• A food safety certificate from a registered training provider

• On-the-job training with a path to chef de partie
• Live-in accommodation at lodge postings
• Transport allowance for split and late shifts

• 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.