Kitchen Assistant (Prep & Scullery)

You'll cook fast, clean food on the line at a safari lodge kitchen in George. You'll work with a small crew, so being easy to work with matters as much as skill.

You'll report in George. Relocation is not covered for this one. You'll start with a short induction before working on your own.

• Cook steaks, burgers and grills to the temperature on the docket.
• Bake breads, pastries or desserts for the morning buffet.
• Cook for banquets and conference lunches of 100 to 400 guests.
• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Label, date and rotate stock using first-in, first-out.

• Good knife skills and you can prep at speed
• You take instruction from the head chef without drama
• Weekend, holiday and evening work is part of the deal
• A culinary certificate or City & Guilds, or solid on-the-job experience

• Experience with combi ovens and batch cooking
• A food safety certificate from a registered training provider
• Stock and ordering experience on a system such as Micros or Pilot

• Transport allowance for split and late shifts
• Live-in accommodation at lodge postings
• Two staff meals per shift

• List your stations (grill, pastry, cold, sauce) under each job; head chefs scan for this first.
• Expect a trade test: bring your own knives, arrive early and clean as you go the whole time.