Line Cook (Grill Station)

Service is busy at this wood-fired pizzeria in Pinetown, 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.

The site is in Pinetown; early starts mean public transport timing matters, so check your route before applying.

• Help cost recipes and track waste on the weekly sheet.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Run your station during service and call back every ticket from the pass.
• Train the kitchen assistants on knife safety and prep standards.
• Bake breads, pastries or desserts for the morning buffet.
• Plate to the spec photo so every dish looks the same.
• Label, date and rotate stock using first-in, first-out.

• You know food safety basics under R638 and HACCP
• 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
• You take instruction from the head chef without drama
• Comfortable in heat, on your feet, for long split shifts

• Pastry or bakery training
• 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
• 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.
• Expect a trade test: bring your own knives, arrive early and clean as you go the whole time.