Kitchen Assistant (Prep & Scullery)

Service is busy at this safari lodge kitchen in Cape Town CBD, so steady hands and a tidy station matter here. You don't need to be the loudest person in the room, just the one others can count on.

The work is in Cape Town CBD, Western Cape, so you'll need a reliable way to get there every day. Most weeks are 45 hours, in line with the BCEA.

• Plate to the spec photo so every dish looks the same.
• 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.
• Cook steaks, burgers and grills to the temperature on the docket.
• Label, date and rotate stock using first-in, first-out.
• Clean down your section, deep-clean the fryer and scrub the extractor filters.

• 1 to 3 years in a busy commercial kitchen
• A culinary certificate or City & Guilds, or solid on-the-job experience
• 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
• You know food safety basics under R638 and HACCP

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

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