Pizza Chef (Wood-Fired Oven) – Immediate Start

Want to grow as a chef? This hospital catering unit in Centurion gives you real stations and real volume. It suits someone who likes knowing exactly what a good day's work looks like.

This post is in Centurion (Gauteng). Please only apply if you can travel there daily. The first two weeks are spent shadowing someone experienced.

• Label, date and rotate stock using first-in, first-out.
• Receive deliveries, check weights and reject short-dated produce.
• Run your station during service and call back every ticket from the pass.
• Clean down your section, deep-clean the fryer and scrub the extractor filters.
• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.

• 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
• Good knife skills and you can prep at speed
• A culinary certificate or City & Guilds, or solid on-the-job experience
• You know food safety basics under R638 and HACCP

• Stock and ordering experience on a system such as Micros or Pilot
• Pastry or bakery training

• Chef whites and safety shoes provided
• Two staff meals per shift
• Transport allowance for split and late shifts

• 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.