Pizza Chef (Wood-Fired Oven)

Behind every good plate at this hospital catering unit in Springs is a cook who preps properly, and that could be you. Good for someone who wants to build a solid track record they can put on their CV.

Location: Springs, Gauteng. Applicants who already live in the area get looked at first. You'll start with a short induction before working on your own.

• Plate to the spec photo so every dish looks the same.
• Clean down your section, deep-clean the fryer and scrub the extractor filters.
• Train the kitchen assistants on knife safety and prep standards.
• Cook steaks, burgers and grills to the temperature on the docket.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Cook for banquets and conference lunches of 100 to 400 guests.

• 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
• Comfortable in heat, on your feet, for long split shifts
• 1 to 3 years in a busy commercial kitchen
• A culinary certificate or City & Guilds, or solid on-the-job experience

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

• Expect a trade test: bring your own knives, arrive early and clean as you go the whole time.
• Do not leave gaps unexplained; if you did casual banquet work between jobs, say so on your CV.