Line Cook (Grill Station)

Service is busy at this conference centre kitchen in Mthatha, so steady hands and a tidy station matter here. It's the kind of job where doing the basics well every day gets you noticed.

Home base is a conference centre kitchen on the Mthatha side of Eastern Cape. Start date: as soon as possible for the right person.

• Run your station during service and call back every ticket from the pass.
• Train the kitchen assistants on knife safety and prep standards.
• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Label, date and rotate stock using first-in, first-out.
• Plate to the spec photo so every dish looks the same.

• 1 to 3 years in a busy commercial kitchen
• Comfortable in heat, on your feet, for long split shifts
• Weekend, holiday and evening work is part of the deal
• You know food safety basics under R638 and HACCP
• A culinary certificate or City & Guilds, or solid on-the-job experience
• You take instruction from the head chef without drama

• A food safety certificate from a registered training provider
• Stock and ordering experience on a system such as Micros or Pilot

• Two staff meals per shift
• On-the-job training with a path to chef de partie
• Chef whites and safety shoes provided

• 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.