Pizza Chef (Wood-Fired Oven)

Service is busy at this casual dining restaurant in Ballito, so steady hands and a tidy station matter here. People who do well here are steady, honest and not scared to ask when something is unclear.

You'll be based at a casual dining restaurant in Ballito. Living nearby, or on a taxi route to it, really helps. Start date: as soon as possible for the right person.

• Help cost recipes and track waste on the weekly sheet.
• Clean down your section, deep-clean the fryer and scrub the extractor filters.
• Label, date and rotate stock using first-in, first-out.
• Bake breads, pastries or desserts for the morning buffet.
• Run your station during service and call back every ticket from the pass.
• Train the kitchen assistants on knife safety and prep standards.
• Receive deliveries, check weights and reject short-dated produce.

• Weekend, holiday and evening work is part of the deal
• You know food safety basics under R638 and HACCP
• Comfortable in heat, on your feet, for long split shifts
• Good knife skills and you can prep at speed
• A culinary certificate or City & Guilds, or solid on-the-job experience
• 1 to 3 years in a busy commercial kitchen

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

• Transport allowance for split and late shifts
• Two staff meals per shift
• Live-in accommodation at lodge postings
• Chef whites and safety shoes provided

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