Line Cook (Grill Station)

You'll cook fast, clean food on the line at a safari lodge kitchen in Komani. Someone who likes a bit of variety, but also likes doing things the right way, will enjoy this.

You'll be based at a safari lodge kitchen in Komani. Living nearby, or on a taxi route to it, really helps. Overtime comes up in peak season and is paid.

• Bake breads, pastries or desserts for the morning buffet.
• 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.
• Cook steaks, burgers and grills to the temperature on the docket.
• Train the kitchen assistants on knife safety and prep standards.

• You take instruction from the head chef without drama
• Comfortable in heat, on your feet, for long split shifts
• You know food safety basics under R638 and HACCP
• A culinary certificate or City & Guilds, or solid on-the-job experience
• 1 to 3 years in a busy commercial kitchen
• Good knife skills and you can prep at speed

• 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.