Line Cook (Grill Station)

Behind every good plate at this wood-fired pizzeria in eMalahleni is a cook who preps properly, and that could be you. It's a practical job: you'll see what you got done before you go home.

You'll be based at a wood-fired pizzeria in eMalahleni. Living nearby, or on a taxi route to it, really helps. Overtime comes up in peak season and is paid.

• Label, date and rotate stock using first-in, first-out.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Bake breads, pastries or desserts for the morning buffet.
• Plate to the spec photo so every dish looks the same.
• Cook for banquets and conference lunches of 100 to 400 guests.
• Clean down your section, deep-clean the fryer and scrub the extractor filters.

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

• Halaal or kosher kitchen experience
• Pastry or bakery training

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

• Expect a trade test: bring your own knives, arrive early and clean as you go the whole time.
• Do not leave gaps unexplained; if you did casual banquet work between jobs, say so on your CV.