Line Cook (Grill Station)

Service is busy at this wood-fired pizzeria in Stellenbosch, so steady hands and a tidy station matter here. Good for someone who wants to build a solid track record they can put on their CV.

The site is in Stellenbosch; early starts mean public transport timing matters, so check your route before applying. Weekend work is on a roster, so you won't be on every weekend.

• Train the kitchen assistants on knife safety and prep standards.
• Cook steaks, burgers and grills to the temperature on the docket.
• Clean down your section, deep-clean the fryer and scrub the extractor filters.
• Help cost recipes and track waste on the weekly sheet.
• Plate to the spec photo so every dish looks the same.
• Bake breads, pastries or desserts for the morning buffet.

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

• Experience with combi ovens and batch cooking
• Halaal or kosher kitchen experience

• Live-in accommodation at lodge postings
• Chef whites and safety shoes provided
• Transport allowance for split and late shifts

• List your stations (grill, pastry, cold, sauce) under each job; head chefs scan for this first.
• Do not leave gaps unexplained; if you did casual banquet work between jobs, say so on your CV.