Hot Section Assistant Chef

About the role

The Hot Section Assistant Chef supports the Hot Section Chef in preparing and serving hot meals for the workforce at Sukari Gold Mine. Working within the Administration Department’s catering operation, the role ensures safe food handling, consistent quality and timely service to maintain employee wellbeing and operational continuity.

Key responsibilities

• Collect daily order sheets, confirm priorities with the Hot Section Chef and issue raw materials from stores.
• Prepare mise‑en‑place and cook assigned hot dishes using approved recipes, portion standards and time‑temperature controls.
• Replenish the service line, maintain product presentation and verify portion consistency.
• Prepare vegetables and ingredients for the next‑day menu, applying safe cooling, covering, labeling and FIFO rotation.
• Apply HACCP‑based food safety and hygiene controls, keep work areas clean and report any deviations.
• Operate grills, ovens, fryers, steamers and hot‑holding equipment safely and report faults immediately.
• Coordinate daily tasks with the Hot Section Chef and other kitchen sections while minimising waste.

Required profile

• Technical Diploma in Culinary Arts or equivalent vocational qualification, or secondary education with proven hot‑kitchen competence.
• Minimum 3 years’ experience as an Assistant Chef or Commis in a high‑volume hot kitchen (catering, hotel, resort or industrial).
• Food safety and hygiene training with awareness of HACCP principles.
• Valid Health Certificate; Skills Assessment Certificate if required by site policy.

Required skills

• HACCP food safety and hygiene compliance.
• Operation of grills, ovens, fryers, steamers and hot‑holding equipment.
• Preparation of mise‑en‑place and cooking of hot dishes to approved recipes.
• Inventory handling and FIFO stock rotation.