Pizza Chef (Wood-Fired Oven) – Immediate Start

You'll cook fast, clean food on the line at a city hotel kitchen in Kuruman. It suits someone who likes knowing exactly what a good day's work looks like.

Location: Kuruman, Northern Cape. Applicants who already live in the area get looked at first. There's a probation period of three months before the contract is confirmed.

• Cook steaks, burgers and grills to the temperature on the docket.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Plate to the spec photo so every dish looks the same.
• Label, date and rotate stock using first-in, first-out.
• Receive deliveries, check weights and reject short-dated produce.
• Bake breads, pastries or desserts for the morning buffet.
• Prep veg, sauces, marinades and portions from the daily mise en place list.

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

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

• 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.