Pizza Chef (Wood-Fired Oven)

Want to grow as a chef? This conference centre kitchen in Tembisa gives you real stations and real volume. This is a good step for someone who wants proper routine and a manager who notices good work.

The work is in Tembisa, Gauteng, so you'll need a reliable way to get there every day. The first two weeks are spent shadowing someone experienced.

• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Cook for banquets and conference lunches of 100 to 400 guests.
• Bake breads, pastries or desserts for the morning buffet.
• Help cost recipes and track waste on the weekly sheet.
• Train the kitchen assistants on knife safety and prep standards.
• Run your station during service and call back every ticket from the pass.

• Weekend, holiday and evening work is part of the deal
• You know food safety basics under R638 and HACCP
• 1 to 3 years in a busy commercial kitchen
• Comfortable in heat, on your feet, for long split shifts
• A culinary certificate or City & Guilds, or solid on-the-job experience
• Good knife skills and you can prep at speed

• Stock and ordering experience on a system such as Micros or Pilot
• Experience with combi ovens and batch cooking
• Pastry or bakery training

• Transport allowance for split and late shifts
• On-the-job training with a path to chef de partie
• Live-in accommodation at lodge postings

• 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.