Pizza Chef (Wood-Fired Oven)

You'll cook fast, clean food on the line at a wood-fired pizzeria in Centurion. People who do well here are steady, honest and not scared to ask when something is unclear.

Home base is a wood-fired pizzeria on the Centurion side of Gauteng. Hours are mostly Monday to Friday, with the odd Saturday in busy months.

• Label, date and rotate stock using first-in, first-out.
• Help cost recipes and track waste on the weekly sheet.
• Plate to the spec photo so every dish looks the same.
• Cook steaks, burgers and grills to the temperature on the docket.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Receive deliveries, check weights and reject short-dated produce.

• Good knife skills and you can prep at speed
• Comfortable in heat, on your feet, for long split shifts
• You take instruction from the head chef without drama
• You know food safety basics under R638 and HACCP

• Stock and ordering experience on a system such as Micros or Pilot
• Experience with combi ovens and batch cooking
• Halaal or kosher kitchen experience

• Transport allowance for split and late shifts
• Two staff meals per shift
• 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.