Line Cook (Grill Station)

Service is busy at this conference centre kitchen in Paarl, so steady hands and a tidy station matter here. You don't need to be the loudest person in the room, just the one others can count on.

You'll report in Paarl. Relocation is not covered for this one.

• Receive deliveries, check weights and reject short-dated produce.
• Label, date and rotate stock using first-in, first-out.
• Cook for banquets and conference lunches of 100 to 400 guests.
• Train the kitchen assistants on knife safety and prep standards.
• Help cost recipes and track waste on the weekly sheet.

• Weekend, holiday and evening work is part of the deal
• You take instruction from the head chef without drama
• 1 to 3 years in a busy commercial kitchen
• A culinary certificate or City & Guilds, or solid on-the-job experience
• Good knife skills and you can prep at speed

• Stock and ordering experience on a system such as Micros or Pilot
• Pastry or bakery training

• Two staff meals per shift
• Chef whites and safety shoes provided
• 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.