Sous Chef (Casual Dining)

You'll cook fast, clean food on the line at a wood-fired pizzeria in Bethlehem. Good for someone who wants to build a solid track record they can put on their CV.

This post is Bethlehem-based, with most of your time spent at a wood-fired pizzeria.

• Run your station during service and call back every ticket from the pass.
• Help cost recipes and track waste on the weekly sheet.
• Clean down your section, deep-clean the fryer and scrub the extractor filters.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Label, date and rotate stock using first-in, first-out.

• A culinary certificate or City & Guilds, or solid on-the-job experience
• Weekend, holiday and evening work is part of the deal
• 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

• Experience with combi ovens and batch cooking
• Pastry or bakery training
• Halaal or kosher kitchen experience

• Two staff meals per shift
• On-the-job training with a path to chef de partie
• Chef whites and safety shoes provided

• Do not leave gaps unexplained; if you did casual banquet work between jobs, say so on your CV.
• Expect a trade test: bring your own knives, arrive early and clean as you go the whole time.