Pizza Chef (Wood-Fired Oven)

Want to grow as a chef? This wood-fired pizzeria in Alberton gives you real stations and real volume. Good for someone who wants to build a solid track record they can put on their CV.

The work is in Alberton, Gauteng, so you'll need a reliable way to get there every day.

• Plate to the spec photo so every dish looks the same.
• Help cost recipes and track waste on the weekly sheet.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Cook for banquets and conference lunches of 100 to 400 guests.
• Label, date and rotate stock using first-in, first-out.
• Train the kitchen assistants on knife safety and prep standards.
• Clean down your section, deep-clean the fryer and scrub the extractor filters.

• 1 to 3 years in a busy commercial kitchen
• Good knife skills and you can prep at speed
• You take instruction from the head chef without drama
• Comfortable in heat, on your feet, for long split shifts
• You know food safety basics under R638 and HACCP

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

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

• 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.