Kitchen Assistant (Prep & Scullery)

Want to grow as a chef? This casual dining restaurant in Komani gives you real stations and real volume. This is a good step for someone who wants proper routine and a manager who notices good work.

You'll report in Komani. Relocation is not covered for this one.

• Cook for banquets and conference lunches of 100 to 400 guests.
• Cook steaks, burgers and grills to the temperature on the docket.
• Help cost recipes and track waste on the weekly sheet.
• Bake breads, pastries or desserts for the morning buffet.
• Label, date and rotate stock using first-in, first-out.
• Receive deliveries, check weights and reject short-dated produce.
• Prep veg, sauces, marinades and portions from the daily mise en place list.

• Good knife skills and you can prep at speed
• You know food safety basics under R638 and HACCP
• A culinary certificate or City & Guilds, or solid on-the-job experience
• 1 to 3 years in a busy commercial kitchen
• 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
• Halaal or kosher kitchen experience

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

• 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.