Kitchen Assistant (Prep & Scullery)

Service is busy at this hospital catering unit in Mossel Bay, so steady hands and a tidy station matter here. You don't need to be the loudest person in the room, just the one others can count on.

The work is in Mossel Bay, Western Cape, so you'll need a reliable way to get there every day. Start is planned for the beginning of next month.

• 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.
• Clean down your section, deep-clean the fryer and scrub the extractor filters.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Train the kitchen assistants on knife safety and prep standards.

• You take instruction from the head chef without drama
• 1 to 3 years in a busy commercial kitchen
• A culinary certificate or City & Guilds, or solid on-the-job experience
• Good knife skills and you can prep at speed
• Weekend, holiday and evening work is part of the deal

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

• Two staff meals per shift
• Live-in accommodation at lodge postings
• Chef whites and safety shoes provided
• 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.