Pizza Chef (Wood-Fired Oven)

Service is busy at this safari lodge kitchen in Prospecton, so steady hands and a tidy station matter here. This is a good step for someone who wants proper routine and a manager who notices good work.

This post is in Prospecton (KwaZulu-Natal). Please only apply if you can travel there daily.

• 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.
• Cook for banquets and conference lunches of 100 to 400 guests.
• Receive deliveries, check weights and reject short-dated produce.
• Label, date and rotate stock using first-in, first-out.
• Cook steaks, burgers and grills to the temperature on the docket.
• Plate to the spec photo so every dish looks the same.

• Weekend, holiday and evening work is part of the deal
• You take instruction from the head chef without drama
• Comfortable in heat, on your feet, for long split shifts
• A culinary certificate or City & Guilds, or solid on-the-job experience
• You know food safety basics under R638 and HACCP

• Transport allowance for split and late shifts
• Live-in accommodation at lodge postings
• Chef whites and safety shoes provided
• 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.