Line Cook (Grill Station)

Want to grow as a chef? This hospital catering unit in Pietermaritzburg gives you real stations and real volume. If you turn up on time and finish what you start, you'll fit in quickly.

You'll be based at a hospital catering unit in Pietermaritzburg. Living nearby, or on a taxi route to it, really helps.

• Bake breads, pastries or desserts for the morning buffet.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Label, date and rotate stock using first-in, first-out.
• Run your station during service and call back every ticket from the pass.
• Cook for banquets and conference lunches of 100 to 400 guests.
• Receive deliveries, check weights and reject short-dated produce.

• 1 to 3 years in a busy commercial kitchen
• Comfortable in heat, on your feet, for long split shifts
• Good knife skills and you can prep at speed
• 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
• Experience with combi ovens and batch cooking

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

• Expect a trade test: bring your own knives, arrive early and clean as you go the whole time.
• List your stations (grill, pastry, cold, sauce) under each job; head chefs scan for this first.