Kitchen Assistant (Prep & Scullery)

Behind every good plate at this wood-fired pizzeria in Stellenbosch is a cook who preps properly, and that could be you. Bring a calm head on busy days and you'll be fine.

Home base is a wood-fired pizzeria on the Stellenbosch side of Western Cape.

• Bake breads, pastries or desserts for the morning buffet.
• Help cost recipes and track waste on the weekly sheet.
• Cook for banquets and conference lunches of 100 to 400 guests.
• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Receive deliveries, check weights and reject short-dated produce.
• Plate to the spec photo so every dish looks the same.

• You take instruction from the head chef without drama
• You know food safety basics under R638 and HACCP
• Weekend, holiday and evening work is part of the deal
• 1 to 3 years in a busy commercial kitchen
• A culinary certificate or City & Guilds, or solid on-the-job experience

• On-the-job training with a path to chef de partie
• Live-in accommodation at lodge postings
• Transport allowance for split and late shifts

• 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.