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Chef's Right Hand

Official name: Assistant Chef skills course

Start your kitchen career as the chef's right hand. Learn kitchen hygiene, knife skills and equipment, the basics of cooking vegetables, fish, meat, sauces, soups, rice, pasta, eggs, dough and pastry, and how a busy kitchen stays clean and organised.

TypePractical skills course

ForNew kitchen staff and career starters

You receiveInjongo certificate

Student practising knife skills in a professional kitchen

CATHSSETA-accredited provider 613/P/00381/2022 · Practical, hands-on training · Jeffreys Bay to Oudtshoorn · Injongo certificate

Why this course

The first step in a chef's career

Every head chef started by helping someone else. Kitchens need assistants who work cleanly, safely and fast.

Get hired

Kitchens need help

Restaurants, hotels, lodges, caterers and canteens all need kitchen assistants.

Build the basics

Skills chefs rely on

Hygiene, knife work and basic cooking, done properly.

Grow

A step up

Build on it with more advanced cooking when you are ready.

The outcome

What you will be able to do

By the end of the course you can:

  • Keep yourself, your food and your kitchen hygienic

  • Use knives safely and correctly

  • Use and care for kitchen utensils and equipment

  • Prepare and cook basic fruit and vegetable dishes

  • Prepare and cook basic fish, meat and poultry

  • Make basic sauces and soups

  • Cook rice, pulses, pasta and eggs

  • Make basic dough and pastry

  • Prepare and present cold food

  • Clean food production areas and follow a cleaning programme

  • Work safely as part of a kitchen team

What you learn

Three parts

Open any topic to see what it covers.

Two cooks working at the pass

  • 3 parts

  • 17 topics

Part 1

Kitchen basics

Working in a kitchen team

Working relationships, following instructions and communicating in the kitchen.

Health, hygiene and appearance

Personal hygiene, uniform and fitness for work.

Food hygiene

Safe food handling, temperatures and storage.

Knives

Choosing, using, sharpening and storing knives safely.

Utensils and equipment

Using and caring for kitchen tools and equipment.

A safe kitchen

Preventing accidents, burns and fires.

Part 2

Basic cooking

Fruit and vegetables

Preparing and cooking fruit and vegetables.

Fish

Preparing and cooking basic fish dishes.

Meat and poultry

Preparing and cooking basic meat, poultry and game.

Sauces and soups

Making basic sauces and soups.

Rice, pulses and pasta

Cooking rice, pulses and pasta dishes.

Eggs

Cooking eggs in different ways.

Dough and pastry

Making basic dough and pastry products.

Cold food

Preparing and presenting cold food.

Part 3

Kitchen operations

Cleaning food areas

Cleaning food production areas and equipment.

The cleaning programme

Following the kitchen's cleaning schedule.

Keeping the kitchen running

Stock, mise en place and helping service run smoothly.

A taste of the course

Clean, then sanitise

The four-step routine every kitchen follows.

1

Scrape

Remove food waste and loose dirt.

2

Wash

Wash with hot water and detergent.

3

Rinse

Rinse off the detergent with clean water.

4

Sanitise

Apply sanitiser and let it air-dry.

Words of the trade

Words every kitchen uses

The words you will hear on the job.

Mise en place

Everything prepared and in its place before service starts.

Brunoise

A very small, even dice of vegetables.

Julienne

Thin matchstick strips.

Blanch

Cook briefly in boiling water, then cool quickly.

Roux

Butter and flour cooked together to thicken a sauce.

FIFO

First in, first out: use the oldest stock first.

Ready to start? Leave your number and we call you back.

Quick check

Is this course for you?

Ask yourself these three questions.

  • Do you love food and cooking?

  • Can you stay calm when the kitchen gets busy?

  • Are you happy to keep your workspace spotless?

Three yeses? This course is for you.

How it works

From first call to certificate

  • EnquireLeave your number. We call you back and answer your questions.

  • Join a groupWe place you in the next group near you, or train your team on site.

  • LearnShort lessons from your facilitator, then hands-on practice.

  • Show your skillsA practical assessment of what you have learned.

  • CertificateYou receive your Injongo certificate of completion.

How you are assessed

Practical cooking

You prepare dishes in the kitchen, observed by your facilitator.

Hygiene and safety check

You show safe knife work, hygiene and cleaning to standard.

Knowledge check

Short questions on food safety and cooking methods.

Included in the course

Everything you need

  • Practical sessions in a training kitchen

  • Recipes to practise

  • A facilitator who checks every skill

What you leave with

What you leave with

Injongo certificateShows you completed the course.

Kitchen basics you can useHygiene, knife skills and basic cooking methods, ready for your first kitchen job.

Where it can take you

Your career ladder

The usual steps in a kitchen career.

  • Kitchen assistantHelp the chefs with prep, cooking and cleaning.

  • Commis chefCook on a section under a chef de partie.

  • Chef de partieRun your own section of the kitchen.

  • Sous chefSecond in charge of the kitchen.

Student plating a dish

Ways to join

Choose how you join

Pick the option that fits you, then leave your details below.

Individuals

Join a group

  • Lessons and hands-on practice

  • A practical assessment

  • Injongo certificate

Sponsored learners

Ask about funded places

  • Some groups are sponsored by employers or funders

  • We match you to a group when one opens

  • Same training and certificate

Employers

Train your team on site

  • We train at your workplace

  • Your team learns together

  • Certificates for everyone who completes

Questions

Before you enrol

Still unsure? Call or WhatsApp +27 62 495 8450.

Do I need experience?

No. The course starts with kitchen basics.

What comes next?

Build on it with more advanced cooking, or a learnership when one is open.

What certificate do I get?

Participants who meet Injongo's attendance and course-completion requirements receive an Injongo certificate of completion. This course does not award SAQA credits or a registered qualification.

Where is the training?

In Jeffreys Bay, Knysna, George, Plettenberg Bay, Oudtshoorn, Cape St Francis and Mossel Bay, or on site at your workplace for employer groups.

Is funding available?

Some groups are sponsored by employers or funders. When you enquire, we tell you about any funded places that fit you.

Will you help me find a job?

We help graduates with CVs, interviews and introductions to employers. We can't promise a job, but we work to connect every graduate with employers.

Keep exploring

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Quick Kitchen Cook

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Kitchen Kick-Start

Reserve my place

We call you back to talk through the course, the next group and any funding.