Kitchen Assistant (Prep & Scullery)

Service is busy at this conference centre kitchen in Randburg, so steady hands and a tidy station matter here. Expect to be trusted with real work from your first week.

Location: Randburg, Gauteng. Applicants who already live in the area get looked at first. You'll start with a short induction before working on your own.

• 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.
• Receive deliveries, check weights and reject short-dated produce.
• Label, date and rotate stock using first-in, first-out.
• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Train the kitchen assistants on knife safety and prep standards.
• Cook steaks, burgers and grills to the temperature on the docket.

• 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
• Weekend, holiday and evening work is part of the deal
• Comfortable in heat, on your feet, for long split shifts
• 1 to 3 years in a busy commercial kitchen

• Halaal or kosher kitchen experience
• Experience with combi ovens and batch cooking
• A food safety certificate from a registered training provider

• On-the-job training with a path to chef de partie
• Chef whites and safety shoes provided
• Live-in accommodation at lodge postings

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