Kitchen Assistant (Prep & Scullery) – Fixed-Term

Service is busy at this hospital catering unit in Rustenburg, so steady hands and a tidy station matter here. People who do well here are steady, honest and not scared to ask when something is unclear.

This post is Rustenburg-based, with most of your time spent at a hospital catering unit. There's a probation period of three months before the contract is confirmed.

• Receive deliveries, check weights and reject short-dated produce.
• Run your station during service and call back every ticket from the pass.
• Cook steaks, burgers and grills to the temperature on the docket.
• Label, date and rotate stock using first-in, first-out.
• Help cost recipes and track waste on the weekly sheet.

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

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

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

• 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.