Sous Chef (Casual Dining)

You'll cook fast, clean food on the line at a city hotel kitchen in Boksburg. You don't need to be the loudest person in the room, just the one others can count on.

You'll be based at a city hotel kitchen in Boksburg. Living nearby, or on a taxi route to it, really helps. Overtime comes up in peak season and is paid.

• Cook steaks, burgers and grills to the temperature on the docket.
• Help cost recipes and track waste on the weekly sheet.
• Cook for banquets and conference lunches of 100 to 400 guests.
• Bake breads, pastries or desserts for the morning buffet.
• Label, date and rotate stock using first-in, first-out.
• Plate to the spec photo so every dish looks the same.

• Comfortable in heat, on your feet, for long split shifts
• 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

• A food safety certificate from a registered training provider
• Experience with combi ovens and batch cooking

• Transport allowance for split and late shifts
• On-the-job training with a path to chef de partie
• Chef whites and safety shoes provided

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