Pizza Chef (Wood-Fired Oven) – Fixed-Term

Behind every good plate at this city hotel kitchen in Isando is a cook who preps properly, and that could be you. It's the kind of job where doing the basics well every day gets you noticed.

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

• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Clean down your section, deep-clean the fryer and scrub the extractor filters.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Bake breads, pastries or desserts for the morning buffet.
• Receive deliveries, check weights and reject short-dated produce.

• You know food safety basics under R638 and HACCP
• You take instruction from the head chef without drama
• 1 to 3 years in a busy commercial kitchen
• Weekend, holiday and evening work is part of the deal
• Good knife skills and you can prep at speed
• A culinary certificate or City & Guilds, or solid on-the-job experience

• A food safety certificate from a registered training provider
• Pastry or bakery training

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

• 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.