Event Catering Commis Chef — Fast-Paced Kitchen, Travel

Capsicum Culinary Studio; Gauteng; On-site; ZAR 134,000 - 201,000; Full time

Benefits offered by this job

Opportunity to gain experience with a

Transport and accommodation provided

Professional development

Job summary

Icebolethu Group is seeking 30 passionate Chefs and Bakers to join its event catering team in Gauteng. The role targets culinary graduates from Capsicum Culinary Studio, offering hands-on experience in large-scale catering environments.

Responsibilities include food prep, cooking, plating, stock control and maintaining high kitchen hygiene. Travel for events is required, with transport and accommodation provided for approved out-of-province assignments.

Qualifications

• Qualified in Culinary Arts.
• Recent graduate or alumnus of Capsicum Culinary Studio.
• Strong knife skills and food preparation techniques.
• Good understanding of kitchen hygiene, sanitation and food safety practices.
• Ability to work under pressure and meet event deadlines.
• Strong teamwork and communication skills.
• Professional appearance and positive attitude.
• Willingness to work flexible hours, including weekends, evenings and public holidays.

Responsibilities

• Assist with food preparation, cooking, baking and plating for events.
• Support senior chefs in menus and catering requirements.
• Demonstrate knife handling and food preparation skills.
• Maintain kitchen hygiene, cleanliness and food safety.
• Assist with stock control, ingredient prep and kitchen organization.
• Ensure compliance with health and safety regulations.
• Support event setup, service and breakdown.

Skills

Knife skills

Teamwork

Communication

Food safety

Work under pressure

Education

Culinary Arts

Capsicum Culinary Studio graduate

Job description

Icebolethu Group is seeking 30 passionate Chefs and Bakers to join its event catering team in Gauteng. The role targets culinary graduates from Capsicum Culinary Studio, offering hands-on experience in large-scale catering environments.

Responsibilities include food prep, cooking, plating, stock control and maintaining high kitchen hygiene. Travel for events is required, with transport and accommodation provided for approved out-of-province assignments.