Commis Chef (Hotel Kitchen) – Permanent

You'll cook fast, clean food on the line at a conference centre kitchen in White River. This is a good step for someone who wants proper routine and a manager who notices good work.

This post is in White River (Mpumalanga). Please only apply if you can travel there daily.

• Run your station during service and call back every ticket from the pass.
• Cook for banquets and conference lunches of 100 to 400 guests.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Bake breads, pastries or desserts for the morning buffet.
• Train the kitchen assistants on knife safety and prep standards.
• Receive deliveries, check weights and reject short-dated produce.
• Help cost recipes and track waste on the weekly sheet.

• Weekend, holiday and evening work is part of the deal
• You take instruction from the head chef without drama
• Comfortable in heat, on your feet, for long split shifts
• Good knife skills and you can prep at speed
• 1 to 3 years in a busy commercial kitchen
• A culinary certificate or City & Guilds, or solid on-the-job experience

• Experience with combi ovens and batch cooking
• A food safety certificate from a registered training provider

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

• 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.