Line Cook (Grill Station)

You'll cook fast, clean food on the line at a hospital catering unit in Brakpan. Bring a calm head on busy days and you'll be fine.

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

• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Bake breads, pastries or desserts for the morning buffet.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Train the kitchen assistants on knife safety and prep standards.
• Cook steaks, burgers and grills to the temperature on the docket.

• Weekend, holiday and evening work is part of the deal
• You know food safety basics under R638 and HACCP
• You take instruction from the head chef without drama
• 1 to 3 years in a busy commercial kitchen
• Comfortable in heat, on your feet, for long split shifts

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

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

• 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.