Commis Chef (Hotel Kitchen)

Behind every good plate at this casual dining restaurant in Vereeniging is a cook who preps properly, and that could be you. Expect to be trusted with real work from your first week.

Home base is a casual dining restaurant on the Vereeniging side of Gauteng. You'll start with a short induction before working on your own.

• Cook steaks, burgers and grills to the temperature on the docket.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Label, date and rotate stock using first-in, first-out.
• Plate to the spec photo so every dish looks the same.
• Cook for banquets and conference lunches of 100 to 400 guests.
• Receive deliveries, check weights and reject short-dated produce.
• Clean down your section, deep-clean the fryer and scrub the extractor filters.

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

• A food safety certificate from a registered training provider
• Experience with combi ovens and batch cooking
• Stock and ordering experience on a system such as Micros or Pilot

• Two staff meals per shift
• Chef whites and safety shoes provided
• On-the-job training with a path to chef de partie
• Transport allowance for split and late shifts

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