Kitchen Assistant (Prep & Scullery)

Behind every good plate at this wood-fired pizzeria in Midrand is a cook who preps properly, and that could be you. Bring a calm head on busy days and you'll be fine.

Location: Midrand, Gauteng. Applicants who already live in the area get looked at first. Hours are mostly Monday to Friday, with the odd Saturday in busy months.

• Run your station during service and call back every ticket from the pass.
• Receive deliveries, check weights and reject short-dated produce.
• Cook for banquets and conference lunches of 100 to 400 guests.
• Prep veg, sauces, marinades and portions from the daily mise en place list.
• 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
• Comfortable in heat, on your feet, for long split shifts
• You know food safety basics under R638 and HACCP
• 1 to 3 years in a busy commercial kitchen
• Good knife skills and you can prep at speed

• Stock and ordering experience on a system such as Micros or Pilot
• Pastry or bakery training

• Two staff meals per shift
• Chef whites and safety shoes provided
• On-the-job training with a path to chef de partie
• Transport allowance for split and late shifts

• 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.