Kitchen Assistant (Prep & Scullery)

Want to grow as a chef? This safari lodge kitchen in Centurion gives you real stations and real volume. It's a practical job: you'll see what you got done before you go home.

The site is in Centurion; early starts mean public transport timing matters, so check your route before applying. Overtime comes up in peak season and is paid.

• Cook for banquets and conference lunches of 100 to 400 guests.
• Clean down your section, deep-clean the fryer and scrub the extractor filters.
• Cook steaks, burgers and grills to the temperature on the docket.
• Run your station during service and call back every ticket from the pass.
• Help cost recipes and track waste on the weekly sheet.
• Train the kitchen assistants on knife safety and prep standards.
• Plate to the spec photo so every dish looks the same.

• Comfortable in heat, on your feet, for long split shifts
• You take instruction from the head chef without drama
• A culinary certificate or City & Guilds, or solid on-the-job experience
• Good knife skills and you can prep at speed

• Experience with combi ovens and batch cooking
• A food safety certificate from a registered training provider
• Halaal or kosher kitchen experience

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

• 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.