Kitchen Assistant (Prep & Scullery)

Want to grow as a chef? This city hotel kitchen in Soweto gives you real stations and real volume. Bring a calm head on busy days and you'll be fine.

This post is in Soweto (Gauteng). Please only apply if you can travel there daily.

• Plate to the spec photo so every dish looks the same.
• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Label, date and rotate stock using first-in, first-out.
• Cook for banquets and conference lunches of 100 to 400 guests.
• Help cost recipes and track waste on the weekly sheet.
• Run your station during service and call back every ticket from the pass.
• Receive deliveries, check weights and reject short-dated produce.

• 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

• Halaal or kosher kitchen experience
• Pastry or bakery training

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

• 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.