Kitchen Assistant (Prep & Scullery)

You'll cook fast, clean food on the line at a casual dining restaurant in East London. This is a good step for someone who wants proper routine and a manager who notices good work.

Location: East London, Eastern Cape. Applicants who already live in the area get looked at first.

• Cook for banquets and conference lunches of 100 to 400 guests.
• Label, date and rotate stock using first-in, first-out.
• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Receive deliveries, check weights and reject short-dated produce.
• Bake breads, pastries or desserts for the morning buffet.
• Run your station during service and call back every ticket from the pass.
• Clean down your section, deep-clean the fryer and scrub the extractor filters.

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

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

• Transport allowance for split and late shifts
• 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.