KITCHEN ASSISTANTS / SCULLERY STAFF

What your day looks like Clean down your section, deep-clean the fryer and scrub the extractor filters. Cook steaks, burgers and grills to the temperature on the docket. Receive deliveries, check weights and reject short-dated produce. Cook for banquets and conference lunches of 100 to 400 guests. Train the kitchen assistants on knife safety and prep standards. Plate to the spec photo so every dish looks the same. What you need Comfortable in heat, on your feet, for long split shifts Weekend, h…