Commis Chef (Hotel Kitchen)

Want to grow as a chef? This safari lodge kitchen in Springs gives you real stations and real volume. Someone who likes a bit of variety, but also likes doing things the right way, will enjoy this.

You'll report in Springs. Relocation is not covered for this one.

• Bake breads, pastries or desserts for the morning buffet.
• Help cost recipes and track waste on the weekly sheet.
• 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.
• Label, date and rotate stock using first-in, first-out.
• Train the kitchen assistants on knife safety and prep standards.

• You know food safety basics under R638 and HACCP
• Comfortable in heat, on your feet, for long split shifts
• Weekend, holiday and evening work is part of the deal
• Good knife skills and you can prep at speed

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

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

• Expect a trade test: bring your own knives, arrive early and clean as you go the whole time.
• Do not leave gaps unexplained; if you did casual banquet work between jobs, say so on your CV.