Pizza Chef (Wood-Fired Oven) – Permanent

Behind every good plate at this city hotel kitchen in Bellville is a cook who preps properly, and that could be you. It's a practical job: you'll see what you got done before you go home.

This post is Bellville-based, with most of your time spent at a city hotel kitchen. Weekend work is on a roster, so you won't be on every weekend.

• Run your station during service and call back every ticket from the pass.
• Plate to the spec photo so every dish looks the same.
• Train the kitchen assistants on knife safety and prep standards.
• Bake breads, pastries or desserts for the morning buffet.
• Receive deliveries, check weights and reject short-dated produce.

• 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
• Good knife skills and you can prep at speed
• A culinary certificate or City & Guilds, or solid on-the-job experience

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

• 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.