Kitchen Assistant (Prep & Scullery) – Fixed-Term

Want to grow as a chef? This casual dining restaurant in Pietermaritzburg 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.

This post is Pietermaritzburg-based, with most of your time spent at a casual dining restaurant.

• Bake breads, pastries or desserts for the morning buffet.
• Receive deliveries, check weights and reject short-dated produce.
• 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.
• Cook for banquets and conference lunches of 100 to 400 guests.

• Good knife skills and you can prep at speed
• 1 to 3 years in a busy commercial kitchen
• A culinary certificate or City & Guilds, or solid on-the-job experience
• You take instruction from the head chef without drama
• Comfortable in heat, on your feet, for long split shifts
• You know food safety basics under R638 and HACCP

• Pastry or bakery training
• A food safety certificate from a registered training provider
• Stock and ordering experience on a system such as Micros or Pilot

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

• 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.