Pizza Chef (Wood-Fired Oven)

Want to grow as a chef? This conference centre kitchen in Johannesburg CBD gives you real stations and real volume. It's the kind of job where doing the basics well every day gets you noticed.

This post is Johannesburg CBD-based, with most of your time spent at a conference centre kitchen.

• Help cost recipes and track waste on the weekly sheet.
• Bake breads, pastries or desserts for the morning buffet.
• Run your station during service and call back every ticket from the pass.
• Train the kitchen assistants on knife safety and prep standards.
• Clean down your section, deep-clean the fryer and scrub the extractor filters.
• Receive deliveries, check weights and reject short-dated produce.
• Cook steaks, burgers and grills to the temperature on the docket.

• You take instruction from the head chef without drama
• Weekend, holiday and evening work is part of the deal
• Good knife skills and you can prep at speed
• You know food safety basics under R638 and HACCP

• A food safety certificate from a registered training provider
• Stock and ordering experience on a system such as Micros or Pilot

• Two staff meals per shift
• On-the-job training with a path to chef de partie
• Chef whites and safety shoes provided
• 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.