Kitchen Assistant (Prep & Scullery)

Service is busy at this conference centre kitchen in Rustenburg, so steady hands and a tidy station matter here. Good for someone who wants to build a solid track record they can put on their CV.

The site is in Rustenburg; early starts mean public transport timing matters, so check your route before applying. Most weeks are 45 hours, in line with the BCEA.

• Label, date and rotate stock using first-in, first-out.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Clean down your section, deep-clean the fryer and scrub the extractor filters.
• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Cook steaks, burgers and grills to the temperature on the docket.
• Bake breads, pastries or desserts for the morning buffet.
• Train the kitchen assistants on knife safety and prep standards.

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

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

• Chef whites and safety shoes provided
• Live-in accommodation at lodge postings
• 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.