Pizza Chef (Wood-Fired Oven)

Want to grow as a chef? This casual dining restaurant in Brits gives you real stations and real volume. It's a practical job: you'll see what you got done before you go home.

You'll report in Brits. Relocation is not covered for this one.

• 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.
• Cook for banquets and conference lunches of 100 to 400 guests.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Label, date and rotate stock using first-in, first-out.
• Cook steaks, burgers and grills to the temperature on the docket.
• Receive deliveries, check weights and reject short-dated produce.

• You know food safety basics under R638 and HACCP
• A culinary certificate or City & Guilds, or solid on-the-job experience
• Comfortable in heat, on your feet, for long split shifts
• Weekend, holiday and evening work is part of the deal
• You take instruction from the head chef without drama

• Experience with combi ovens and batch cooking
• Pastry or bakery training

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

• Expect a trade test: bring your own knives, arrive early and clean as you go the whole time.
• Do not leave gaps unexplained; if you did casual banquet work between jobs, say so on your CV.