Line Cook (Grill Station)

Behind every good plate at this safari lodge kitchen in Springs is a cook who preps properly, and that could be you. Expect to be trusted with real work from your first week.

This post is in Springs (Gauteng). Please only apply if you can travel there daily. Overtime comes up in peak season and is paid.

• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Train the kitchen assistants on knife safety and prep standards.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Label, date and rotate stock using first-in, first-out.
• Clean down your section, deep-clean the fryer and scrub the extractor filters.
• Bake breads, pastries or desserts for the morning buffet.
• Receive deliveries, check weights and reject short-dated produce.

• Weekend, holiday and evening work is part of the deal
• Good knife skills and you can prep at speed
• You take instruction from the head chef without drama
• You know food safety basics under R638 and HACCP
• 1 to 3 years in a busy commercial kitchen
• 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

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

• 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.