Commis Chef (Hotel Kitchen)

Behind every good plate at this city hotel kitchen in Epping is a cook who preps properly, and that could be you. Someone who likes a bit of variety, but also likes doing things the right way, will enjoy this.

This post is in Epping (Western Cape). Please only apply if you can travel there daily.

What you'll actually do

• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Receive deliveries, check weights and reject short-dated produce.
• Train the kitchen assistants on knife safety and prep standards.
• Cook for banquets and conference lunches of 100 to 400 guests.
• Help cost recipes and track waste on the weekly sheet.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Clean down your section, deep-clean the fryer and scrub the extractor filters.

What you need

• Good knife skills and you can prep at speed
• Weekend, holiday and evening work is part of the deal
• Comfortable in heat, on your feet, for long split shifts
• You take instruction from the head chef without drama

Extra points for

• Stock and ordering experience on a system such as Micros or Pilot
• Halaal or kosher kitchen experience

What's in it for you

• Two staff meals per shift
• Chef whites and safety shoes provided
• Transport allowance for split and late shifts
• Live-in accommodation at lodge postings

How to apply for this job

1. Check you meet the must-haves first; recruiters filter on those before anything else.
2. Get these ready, because shortlisted people are asked for them straight away: certified copy of your SA ID or work permit plus photos of dishes you have plated (on your phone is fine).
3. Send your details with the form below. Add one or two lines about similar work you've done.
4. If you're shortlisted you'll hear from us within 7 working days, usually by phone.

How2Apply recruits for this position on behalf of hiring employers around Epping; applications go into our talent pool and shortlisted candidates are introduced directly.

How2Apply never charges you to apply, for training, for uniforms or for a "placement fee". If anyone asks you for money, it is a scam.

How to stand out

• 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.