Pizza Chef (Wood-Fired Oven)

Behind every good plate at this city hotel kitchen in George is a cook who preps properly, and that could be you. You'll work with a small crew, so being easy to work with matters as much as skill.

The site is in George; early starts mean public transport timing matters, so check your route before applying.

• Help cost recipes and track waste on the weekly sheet.
• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Train the kitchen assistants on knife safety and prep standards.
• Cook for banquets and conference lunches of 100 to 400 guests.
• Cook steaks, burgers and grills to the temperature on the docket.
• Run your station during service and call back every ticket from the pass.

• You know food safety basics under R638 and HACCP
• Weekend, holiday and evening work is part of the deal
• Good knife skills and you can prep at speed
• Comfortable in heat, on your feet, for long split shifts
• 1 to 3 years in a busy commercial kitchen

• Halaal or kosher kitchen experience
• Experience with combi ovens and batch cooking
• Pastry or bakery training

• Transport allowance for split and late shifts
• On-the-job training with a path to chef de partie
• Chef whites and safety shoes provided

• Do not leave gaps unexplained; if you did casual banquet work between jobs, say so on your CV.
• List your stations (grill, pastry, cold, sauce) under each job; head chefs scan for this first.