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. If you learn fast and don't mind being shown things twice, you'll settle in within a few weeks.

Home base is a city hotel kitchen on the Worcester side of Western Cape. Overtime comes up in peak season and is paid.

• Plate to the spec photo so every dish looks the same.
• Help cost recipes and track waste on the weekly sheet.
• Label, date and rotate stock using first-in, first-out.
• 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
• Comfortable in heat, on your feet, for long split shifts
• A culinary certificate or City & Guilds, or solid on-the-job experience

• Experience with combi ovens and batch cooking
• A food safety certificate from a registered training provider

• Chef whites and safety shoes provided
• Transport allowance for split and late shifts
• On-the-job training with a path to chef de partie

• 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.