Kitchen Assistant (Prep & Scullery)

Want to grow as a chef? This safari lodge kitchen in Prospecton gives you real stations and real volume. Someone who likes a bit of variety, but also likes doing things the right way, will enjoy this.

This post is Prospecton-based, with most of your time spent at a safari lodge kitchen.

• Cook steaks, burgers and grills to the temperature on the docket.
• Bake breads, pastries or desserts for the morning buffet.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Train the kitchen assistants on knife safety and prep standards.
• Receive deliveries, check weights and reject short-dated produce.

• Weekend, holiday and evening work is part of the deal
• You take instruction from the head chef without drama
• Good knife skills and you can prep at speed
• You know food safety basics under R638 and HACCP
• Comfortable in heat, on your feet, for long split shifts
• 1 to 3 years in a busy commercial kitchen

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

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

• Do not leave gaps unexplained; if you did casual banquet work between jobs, say so on your CV.
• Expect a trade test: bring your own knives, arrive early and clean as you go the whole time.