Line Cook (Grill Station) – Immediate Start

You'll cook fast, clean food on the line at a casual dining restaurant in Pretoria East. This is a good step for someone who wants proper routine and a manager who notices good work.

The site is in Pretoria East; early starts mean public transport timing matters, so check your route before applying. Hours are mostly Monday to Friday, with the odd Saturday in busy months.

• Cook for banquets and conference lunches of 100 to 400 guests.
• Help cost recipes and track waste on the weekly sheet.
• Run your station during service and call back every ticket from the pass.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Cook steaks, burgers and grills to the temperature on the docket.
• Label, date and rotate stock using first-in, first-out.

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

• Live-in accommodation at lodge postings
• Chef whites and safety shoes provided
• Two staff meals per shift

• Expect a trade test: bring your own knives, arrive early and clean as you go the whole time.
• Do not leave gaps unexplained; if you did casual banquet work between jobs, say so on your CV.