Kitchen Assistant (Prep & Scullery)

Behind every good plate at this wood-fired pizzeria in Bellville is a cook who preps properly, and that could be you. This is a good step for someone who wants proper routine and a manager who notices good work.

You'll report in Bellville. Relocation is not covered for this one. There's a probation period of three months before the contract is confirmed.

• Label, date and rotate stock using first-in, first-out.
• Run your station during service and call back every ticket from the pass.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Cook for banquets and conference lunches of 100 to 400 guests.
• Train the kitchen assistants on knife safety and prep standards.
• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Receive deliveries, check weights and reject short-dated produce.

• You know food safety basics under R638 and HACCP
• A culinary certificate or City & Guilds, or solid on-the-job experience
• You take instruction from the head chef without drama
• Good knife skills and you can prep at speed
• Weekend, holiday and evening work is part of the deal

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

• Two staff meals per shift
• On-the-job training with a path to chef de partie
• Transport allowance for split and late shifts

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