Line Cook (Grill Station)

Want to grow as a chef? This conference centre kitchen in Mokopane gives you real stations and real volume. This role rewards consistency more than flash.

Home base is a conference centre kitchen on the Mokopane side of Limpopo. The first two weeks are spent shadowing someone experienced.

• Run your station during service and call back every ticket from the pass.
• Clean down your section, deep-clean the fryer and scrub the extractor filters.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Plate to the spec photo so every dish looks the same.
• Cook for banquets and conference lunches of 100 to 400 guests.
• Help cost recipes and track waste on the weekly sheet.

• A culinary certificate or City & Guilds, or solid on-the-job experience
• 1 to 3 years in a busy commercial kitchen
• You take instruction from the head chef without drama
• 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

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

• Transport allowance for split and late shifts
• Two staff meals per shift
• On-the-job training with a path to chef de partie

• 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.