Pizza Chef (Wood-Fired Oven) – Immediate Start

You'll cook fast, clean food on the line at a casual dining restaurant in Roodepoort. Expect to be trusted with real work from your first week.

You'll be based at a casual dining restaurant in Roodepoort. Living nearby, or on a taxi route to it, really helps. Weekend work is on a roster, so you won't be on every weekend.

• Run your station during service and call back every ticket from the pass.
• Help cost recipes and track waste on the weekly sheet.
• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Label, date and rotate stock using first-in, first-out.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.

• Weekend, holiday and evening work is part of the deal
• A culinary certificate or City & Guilds, or solid on-the-job experience
• 1 to 3 years in a busy commercial kitchen
• Good knife skills and you can prep at speed
• Comfortable in heat, on your feet, for long split shifts
• You take instruction from the head chef without drama

• Halaal or kosher kitchen experience
• Pastry or bakery training

• On-the-job training with a path to chef de partie
• Transport allowance for split and late shifts
• Chef whites and safety shoes provided

• 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.