Kitchen Assistant (Prep & Scullery) – Experienced

Behind every good plate at this casual dining restaurant in Bethlehem is a cook who preps properly, and that could be you. This role rewards consistency more than flash.

This post is in Bethlehem (Free State). Please only apply if you can travel there daily. Start date: as soon as possible for the right person.

• Label, date and rotate stock using first-in, first-out.
• Cook steaks, burgers and grills to the temperature on the docket.
• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Help cost recipes and track waste on the weekly sheet.
• Train the kitchen assistants on knife safety and prep standards.
• Cook for banquets and conference lunches of 100 to 400 guests.
• Bake breads, pastries or desserts for the morning buffet.

• 1 to 3 years in a busy commercial kitchen
• Comfortable in heat, on your feet, for long split shifts
• Good knife skills and you can prep at speed
• You take instruction from the head chef without drama
• You know food safety basics under R638 and HACCP
• Weekend, holiday and evening work is part of the deal

• Pastry or bakery training
• A food safety certificate from a registered training provider
• Halaal or kosher kitchen experience

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

• 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.