Line Cook (Grill Station)

You'll cook fast, clean food on the line at a casual dining restaurant in Kathu. If you learn fast and don't mind being shown things twice, you'll settle in within a few weeks.

This post is in Kathu (Northern Cape). Please only apply if you can travel there daily. Most weeks are 45 hours, in line with the BCEA.

• Train the kitchen assistants on knife safety and prep standards.
• Receive deliveries, check weights and reject short-dated produce.
• Cook for banquets and conference lunches of 100 to 400 guests.
• Plate to the spec photo so every dish looks the same.
• Bake breads, pastries or desserts for the morning buffet.

• Good knife skills and you can prep at speed
• You know food safety basics under R638 and HACCP
• Weekend, holiday and evening work is part of the deal
• A culinary certificate or City & Guilds, or solid on-the-job experience
• Comfortable in heat, on your feet, for long split shifts
• You take instruction from the head chef without drama

• Experience with combi ovens and batch cooking
• Halaal or kosher kitchen experience

• Chef whites and safety shoes provided
• On-the-job training with a path to chef de partie
• Transport allowance for split and late shifts

• 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.