Sous Chef (Casual Dining)

You'll cook fast, clean food on the line at a hospital catering unit in Bloemfontein. Expect to be trusted with real work from your first week.

Home base is a hospital catering unit on the Bloemfontein side of Free State. The first two weeks are spent shadowing someone experienced.

• Cook for banquets and conference lunches of 100 to 400 guests.
• Cook steaks, burgers and grills to the temperature on the docket.
• Label, date and rotate stock using first-in, first-out.
• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Receive deliveries, check weights and reject short-dated produce.
• Train the kitchen assistants on knife safety and prep standards.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.

• Comfortable in heat, on your feet, for long split shifts
• You know food safety basics under R638 and HACCP
• Weekend, holiday and evening work is part of the deal
• 1 to 3 years in a busy commercial kitchen
• You take instruction from the head chef without drama
• Good knife skills and you can prep at speed

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

• On-the-job training with a path to chef de partie
• Live-in accommodation at lodge postings
• Transport allowance for split and late shifts

• Do not leave gaps unexplained; if you did casual banquet work between jobs, say so on your CV.
• List your stations (grill, pastry, cold, sauce) under each job; head chefs scan for this first.