Line Cook (Grill Station)

Want to grow as a chef? This city hotel kitchen in Epping gives you real stations and real volume. This is a good step for someone who wants proper routine and a manager who notices good work.

This post is Epping-based, with most of your time spent at a city hotel kitchen.

• Cook steaks, burgers and grills to the temperature on the docket.
• Clean down your section, deep-clean the fryer and scrub the extractor filters.
• Receive deliveries, check weights and reject short-dated produce.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Plate to the spec photo so every dish looks the same.
• Train the kitchen assistants on knife safety and prep standards.
• Prep veg, sauces, marinades and portions from the daily mise en place list.

• Weekend, holiday and evening work is part of the deal
• Comfortable in heat, on your feet, for long split shifts
• 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

• A food safety certificate from a registered training provider
• Pastry or bakery training

• Two staff meals per shift
• Chef whites and safety shoes provided
• On-the-job training with a path to chef de partie

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