Line Cook (Grill Station)

You'll cook fast, clean food on the line at a wood-fired pizzeria in Kimberley. This is a good step for someone who wants proper routine and a manager who notices good work.

Location: Kimberley, Northern Cape. Applicants who already live in the area get looked at first.

• Clean down your section, deep-clean the fryer and scrub the extractor filters.
• Train the kitchen assistants on knife safety and prep standards.
• Help cost recipes and track waste on the weekly sheet.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Plate to the spec photo so every dish looks the same.
• Receive deliveries, check weights and reject short-dated produce.
• Cook for banquets and conference lunches of 100 to 400 guests.

• 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
• A culinary certificate or City & Guilds, or solid on-the-job experience
• Comfortable in heat, on your feet, for long split shifts

• A food safety certificate from a registered training provider
• Halaal or kosher kitchen experience

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

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