Sous Chef (Casual Dining) – Entry Level

Behind every good plate at this hospital catering unit in Cape Town CBD is a cook who preps properly, and that could be you. This is a good step for someone who wants proper routine and a manager who notices good work.

Home base is a hospital catering unit on the Cape Town CBD side of Western Cape.

• Label, date and rotate stock using first-in, first-out.
• Cook for banquets and conference lunches of 100 to 400 guests.
• Plate to the spec photo so every dish looks the same.
• Train the kitchen assistants on knife safety and prep standards.
• Receive deliveries, check weights and reject short-dated produce.
• Help cost recipes and track waste on the weekly sheet.
• Bake breads, pastries or desserts for the morning buffet.

• A culinary certificate or City & Guilds, or solid on-the-job experience
• 1 to 3 years in a busy commercial kitchen
• You take instruction from the head chef without drama
• You know food safety basics under R638 and HACCP
• Weekend, holiday and evening work is part of the deal
• Good knife skills and you can prep at speed

• Two staff meals per shift
• Chef whites and safety shoes provided
• On-the-job training with a path to chef de partie
• 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.
• Expect a trade test: bring your own knives, arrive early and clean as you go the whole time.