Line Cook (Grill Station)

Behind every good plate at this city hotel kitchen in Worcester is a cook who preps properly, and that could be you. It's the kind of job where doing the basics well every day gets you noticed.

You'll be based at a city hotel kitchen in Worcester. Living nearby, or on a taxi route to it, really helps. Most weeks are 45 hours, in line with the BCEA.

• Clean down your section, deep-clean the fryer and scrub the extractor filters.
• Help cost recipes and track waste on the weekly sheet.
• Cook for banquets and conference lunches of 100 to 400 guests.
• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Bake breads, pastries or desserts for the morning buffet.
• Plate to the spec photo so every dish looks the same.

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

• Stock and ordering experience on a system such as Micros or Pilot
• Pastry or bakery training
• Halaal or kosher kitchen experience

• Live-in accommodation at lodge postings
• On-the-job training with a path to chef de partie
• Two staff meals per shift
• 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.
• List your stations (grill, pastry, cold, sauce) under each job; head chefs scan for this first.