Sous Chef (Casual Dining)

Want to grow as a chef? This city hotel kitchen in Coega gives you real stations and real volume. If you turn up on time and finish what you start, you'll fit in quickly.

This post is Coega-based, with most of your time spent at a city hotel kitchen. You'll start with a short induction before working on your own.

• Label, date and rotate stock using first-in, first-out.
• Bake breads, pastries or desserts for the morning buffet.
• Help cost recipes and track waste on the weekly sheet.
• Receive deliveries, check weights and reject short-dated produce.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.

• You know food safety basics under R638 and HACCP
• 1 to 3 years in a busy commercial kitchen
• Comfortable in heat, on your feet, for long split shifts
• Weekend, holiday and evening work is part of the deal

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

• 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.