Kitchen Assistant (Prep & Scullery)

Want to grow as a chef? This conference centre kitchen in Polokwane gives you real stations and real volume. If you like clear targets and knowing where you stand, this is for you.

The site is in Polokwane; early starts mean public transport timing matters, so check your route before applying. There's a probation period of three months before the contract is confirmed.

• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Train the kitchen assistants on knife safety and prep standards.
• Cook for banquets and conference lunches of 100 to 400 guests.
• Bake breads, pastries or desserts for the morning buffet.
• Clean down your section, deep-clean the fryer and scrub the extractor filters.
• Run your station during service and call back every ticket from the pass.
• Help cost recipes and track waste on the weekly sheet.

• Good knife skills and you can prep at speed
• Weekend, holiday and evening work is part of the deal
• You know food safety basics under R638 and HACCP
• Comfortable in heat, on your feet, for long split shifts
• A culinary certificate or City & Guilds, or solid on-the-job experience

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

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

• List your stations (grill, pastry, cold, sauce) under each job; head chefs scan for this first.
• Do not leave gaps unexplained; if you did casual banquet work between jobs, say so on your CV.