Line Cook (Grill Station)

Service is busy at this city hotel kitchen in Umhlanga, so steady hands and a tidy station matter here. It's a practical job: you'll see what you got done before you go home.

This post is in Umhlanga (KwaZulu-Natal). Please only apply if you can travel there daily. Most weeks are 45 hours, in line with the BCEA.

• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Train the kitchen assistants on knife safety and prep standards.
• Bake breads, pastries or desserts for the morning buffet.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Clean down your section, deep-clean the fryer and scrub the extractor filters.

• A culinary certificate or City & Guilds, or solid on-the-job experience
• You take instruction from the head chef without drama
• Comfortable in heat, on your feet, for long split shifts
• You know food safety basics under R638 and HACCP
• Good knife skills and you can prep at speed

• Chef whites and safety shoes provided
• On-the-job training with a path to chef de partie
• Two staff meals per shift

• 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.