Pizza Chef (Wood-Fired Oven)

Want to grow as a chef? This city hotel kitchen in Epping gives you real stations and real volume. Expect to be trusted with real work from your first week.

You'll be based at a city hotel kitchen in Epping. Living nearby, or on a taxi route to it, really helps. Most weeks are 45 hours, in line with the BCEA.

• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Cook steaks, burgers and grills to the temperature on the docket.
• Bake breads, pastries or desserts for the morning buffet.
• Run your station during service and call back every ticket from the pass.
• Help cost recipes and track waste on the weekly sheet.

• A culinary certificate or City & Guilds, or solid on-the-job experience
• Comfortable in heat, on your feet, for long split shifts
• Good knife skills and you can prep at speed
• You take instruction from the head chef without drama
• 1 to 3 years in a busy commercial kitchen

• Transport allowance for split and late 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.
• Do not leave gaps unexplained; if you did casual banquet work between jobs, say so on your CV.