Pizza Chef (Wood-Fired Oven)

Want to grow as a chef? This conference centre kitchen in Bellville gives you real stations and real volume. It's a practical job: you'll see what you got done before you go home.

Location: Bellville, Western Cape. Applicants who already live in the area get looked at first. The first two weeks are spent shadowing someone experienced.

• Run your station during service and call back every ticket from the pass.
• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Help cost recipes and track waste on the weekly sheet.
• Train the kitchen assistants on knife safety and prep standards.
• Clean down your section, deep-clean the fryer and scrub the extractor filters.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Bake breads, pastries or desserts for the morning buffet.

• 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
• You take instruction from the head chef without drama
• 1 to 3 years in a busy commercial kitchen

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

• 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.