Pizza Chef (Wood-Fired Oven)

Service is busy at this wood-fired pizzeria in Vereeniging, so steady hands and a tidy station matter here. It suits someone who likes knowing exactly what a good day's work looks like.

You'll report in Vereeniging. Relocation is not covered for this one.

• Train the kitchen assistants on knife safety and prep standards.
• Cook steaks, burgers and grills to the temperature on the docket.
• Help cost recipes and track waste on the weekly sheet.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Bake breads, pastries or desserts for the morning buffet.

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

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