Sous Chef (Casual Dining)

Service is busy at this casual dining restaurant in Bloemfontein, so steady hands and a tidy station matter here. You don't need to be the loudest person in the room, just the one others can count on.

The site is in Bloemfontein; early starts mean public transport timing matters, so check your route before applying. Overtime comes up in peak season and is paid.

• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Bake breads, pastries or desserts for the morning buffet.
• Clean down your section, deep-clean the fryer and scrub the extractor filters.
• Train the kitchen assistants on knife safety and prep standards.
• Label, date and rotate stock using first-in, first-out.

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

• A food safety certificate from a registered training provider
• Pastry or bakery training

• On-the-job training with a path to chef de partie
• 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.