Pizza Chef (Wood-Fired Oven)

Want to grow as a chef? This conference centre kitchen in Brackenfell gives you real stations and real volume. If you learn fast and don't mind being shown things twice, you'll settle in within a few weeks.

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

• Help cost recipes and track waste on the weekly sheet.
• Train the kitchen assistants on knife safety and prep standards.
• Bake breads, pastries or desserts for the morning buffet.
• Run your station during service and call back every ticket from the pass.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Label, date and rotate stock using first-in, first-out.

• Good knife skills and you can prep at speed
• You know food safety basics under R638 and HACCP
• 1 to 3 years in a busy commercial kitchen
• 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

• 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.