Kitchen Assistant (Prep & Scullery)

Service is busy at this conference centre kitchen in Germiston, so steady hands and a tidy station matter here. It's the kind of job where doing the basics well every day gets you noticed.

This post is Germiston-based, with most of your time spent at a conference centre kitchen.

• Cook for banquets and conference lunches of 100 to 400 guests.
• Receive deliveries, check weights and reject short-dated produce.
• Help cost recipes and track waste on the weekly sheet.
• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• 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
• 1 to 3 years in a busy commercial kitchen
• Good knife skills and you can prep at speed
• Weekend, holiday and evening work is part of the deal
• Comfortable in heat, on your feet, for long split shifts
• You know food safety basics under R638 and HACCP

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

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

• 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.