Sous Chef (Casual Dining) – Entry Level

Behind every good plate at this wood-fired pizzeria in Benoni is a cook who preps properly, and that could be you. It suits someone who likes knowing exactly what a good day's work looks like.

Location: Benoni, Gauteng. Applicants who already live in the area get looked at first. Hours are mostly Monday to Friday, with the odd Saturday in busy months.

• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Help cost recipes and track waste on the weekly sheet.
• Run your station during service and call back every ticket from the pass.
• Bake breads, pastries or desserts for the morning buffet.
• Cook steaks, burgers and grills to the temperature on the docket.

• A culinary certificate or City & Guilds, or solid on-the-job experience
• Good knife skills and you can prep at speed
• Weekend, holiday and evening work is part of the deal
• Comfortable in heat, on your feet, for long split shifts
• You take instruction from the head chef without drama

• Pastry or bakery training
• Stock and ordering experience on a system such as Micros or Pilot
• A food safety certificate from a registered training provider

• Live-in accommodation at lodge postings
• Chef whites and safety shoes provided
• Transport allowance for split and late shifts
• Two staff meals per shift

• Expect a trade test: bring your own knives, arrive early and clean as you go the whole time.
• List your stations (grill, pastry, cold, sauce) under each job; head chefs scan for this first.