Sous Chef (Casual Dining) – Experienced

You'll cook fast, clean food on the line at a city hotel kitchen in Coega. 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.

• Clean down your section, deep-clean the fryer and scrub the extractor filters.
• Run your station during service and call back every ticket from the pass.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Help cost recipes and track waste on the weekly sheet.
• Plate to the spec photo so every dish looks the same.
• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Receive deliveries, check weights and reject short-dated produce.

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

• Experience with combi ovens and batch cooking
• A food safety certificate from a registered training provider
• Stock and ordering experience on a system such as Micros or Pilot

• Transport allowance for split and late shifts
• Two staff meals per shift
• On-the-job training with a path to chef de partie

• 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.