Pizza Chef (Wood-Fired Oven)

Service is busy at this city hotel kitchen in Johannesburg CBD, so steady hands and a tidy station matter here. It suits someone who likes knowing exactly what a good day's work looks like.

This post is Johannesburg CBD-based, with most of your time spent at a city hotel kitchen. Start date: as soon as possible for the right person.

• Bake breads, pastries or desserts for the morning buffet.
• Help cost recipes and track waste on the weekly sheet.
• Label, date and rotate stock using first-in, first-out.
• Cook for banquets and conference lunches of 100 to 400 guests.
• Train the kitchen assistants on knife safety and prep standards.
• Run your station during service and call back every ticket from the pass.
• Receive deliveries, check weights and reject short-dated produce.

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

• A food safety certificate from a registered training provider
• Experience with combi ovens and batch cooking
• Halaal or kosher kitchen experience

• Live-in accommodation at lodge postings
• Chef whites and safety shoes provided
• On-the-job training with a path to chef de partie
• Two staff meals per shift

• 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.