Line Cook (Grill Station) – Entry Level

Behind every good plate at this city hotel kitchen in Epping is a cook who preps properly, and that could be you. Expect to be trusted with real work from your first week.

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

• Cook for banquets and conference lunches of 100 to 400 guests.
• Clean down your section, deep-clean the fryer and scrub the extractor filters.
• Label, date and rotate stock using first-in, first-out.
• Plate to the spec photo so every dish looks the same.
• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Train the kitchen assistants on knife safety and prep standards.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.

• A culinary certificate or City & Guilds, or solid on-the-job experience
• 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
• Good knife skills and you can prep at speed
• You know food safety basics under R638 and HACCP

• Experience with combi ovens and batch cooking
• A food safety certificate from a registered training provider
• Stock and ordering experience on a system such as Micros or Pilot

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

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