Line Cook (Grill Station)

You'll cook fast, clean food on the line at a city hotel kitchen in Klerksdorp. It suits someone who likes knowing exactly what a good day's work looks like.

The site is in Klerksdorp; early starts mean public transport timing matters, so check your route before applying.

• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Clean down your section, deep-clean the fryer and scrub the extractor filters.
• Help cost recipes and track waste on the weekly sheet.
• Cook steaks, burgers and grills to the temperature on the docket.
• Plate to the spec photo so every dish looks the same.
• Prep veg, sauces, marinades and portions from the daily mise en place list.

• You know food safety basics under R638 and HACCP
• Weekend, holiday and evening work is part of the deal
• Good knife skills and you can prep at speed
• 1 to 3 years in a busy commercial kitchen

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

• List your stations (grill, pastry, cold, sauce) under each job; head chefs scan for this first.
• Do not leave gaps unexplained; if you did casual banquet work between jobs, say so on your CV.