Kitchen Assistant (Prep & Scullery) – Experienced

Service is busy at this hospital catering unit in Brits, so steady hands and a tidy station matter here. This is a good step for someone who wants proper routine and a manager who notices good work.

The site is in Brits; early starts mean public transport timing matters, so check your route before applying.

• Plate to the spec photo so every dish looks the same.
• Cook steaks, burgers and grills to the temperature on the docket.
• Cook for banquets and conference lunches of 100 to 400 guests.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Train the kitchen assistants on knife safety and prep standards.

• You know food safety basics under R638 and HACCP
• 1 to 3 years in a busy commercial kitchen
• Comfortable in heat, on your feet, for long split shifts
• A culinary certificate or City & Guilds, or solid on-the-job experience
• Weekend, holiday and evening work is part of the deal

• A food safety certificate from a registered training provider
• Pastry or bakery training
• Experience with combi ovens and batch cooking

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

• 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.