Kitchen Assistant (Prep & Scullery)

Behind every good plate at this hospital catering unit in Stellenbosch is a cook who preps properly, and that could be you. If you like clear targets and knowing where you stand, this is for you.

Home base is a hospital catering unit on the Stellenbosch side of Western Cape.

• Label, date and rotate stock using first-in, first-out.
• Help cost recipes and track waste on the weekly sheet.
• Receive deliveries, check weights and reject short-dated produce.
• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Plate to the spec photo so every dish looks the same.

• A culinary certificate or City & Guilds, or solid on-the-job experience
• 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
• Comfortable in heat, on your feet, for long split shifts
• Weekend, holiday and evening work is part of the deal

• Pastry or bakery training
• Halaal or kosher kitchen experience
• Stock and ordering experience on a system such as Micros or Pilot

• Two staff meals per shift
• Transport allowance for split and late shifts
• Live-in accommodation at lodge postings
• Chef whites and safety shoes provided

• Expect a trade test: bring your own knives, arrive early and clean as you go the whole time.
• List your stations (grill, pastry, cold, sauce) under each job; head chefs scan for this first.