Line Cook (Grill Station)

You'll cook fast, clean food on the line at a wood-fired pizzeria in Midrand. It's the kind of job where doing the basics well every day gets you noticed.

This post is in Midrand (Gauteng). Please only apply if you can travel there daily.

• Help cost recipes and track waste on the weekly sheet.
• Label, date and rotate stock using first-in, first-out.
• Train the kitchen assistants on knife safety and prep standards.
• Clean down your section, deep-clean the fryer and scrub the extractor filters.
• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Receive deliveries, check weights and reject short-dated produce.

• You take instruction from the head chef without drama
• Good knife skills and you can prep at speed
• Weekend, holiday and evening work is part of the deal
• Comfortable in heat, on your feet, for long split shifts
• 1 to 3 years in a busy commercial kitchen
• You know food safety basics under R638 and HACCP

• Stock and ordering experience on a system such as Micros or Pilot
• Experience with combi ovens and batch cooking

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

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