Pizza Chef (Wood-Fired Oven)

You'll cook fast, clean food on the line at a conference centre kitchen in Harrismith. If you like clear targets and knowing where you stand, this is for you.

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

• Receive deliveries, check weights and reject short-dated produce.
• Cook for banquets and conference lunches of 100 to 400 guests.
• Run your station during service and call back every ticket from the pass.
• Bake breads, pastries or desserts for the morning buffet.
• Label, date and rotate stock using first-in, first-out.

• 1 to 3 years in a busy commercial kitchen
• Good knife skills and you can prep at speed
• Comfortable in heat, on your feet, for long split shifts
• A culinary certificate or City & Guilds, or solid on-the-job experience
• Weekend, holiday and evening work is part of the deal

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

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

• 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.