Sous Chef (Casual Dining)

Behind every good plate at this hospital catering unit in Benoni is a cook who preps properly, and that could be you. You don't need to be the loudest person in the room, just the one others can count on.

The work is in Benoni, Gauteng, so you'll need a reliable way to get there every day.

• Cook for banquets and conference lunches of 100 to 400 guests.
• Plate to the spec photo so every dish looks the same.
• Train the kitchen assistants on knife safety and prep standards.
• Label, date and rotate stock using first-in, first-out.
• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Bake breads, pastries or desserts for the morning buffet.
• Run your station during service and call back every ticket from the pass.

• Comfortable in heat, on your feet, for long split shifts
• A culinary certificate or City & Guilds, or solid on-the-job experience
• 1 to 3 years in a busy commercial kitchen
• You know food safety basics under R638 and HACCP
• You take instruction from the head chef without drama
• Weekend, holiday and evening work is part of the deal

• Experience with combi ovens and batch cooking
• Stock and ordering experience on a system such as Micros or Pilot
• A food safety certificate from a registered training provider

• Two staff meals per shift
• Live-in accommodation at lodge postings
• 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.
• Expect a trade test: bring your own knives, arrive early and clean as you go the whole time.