Sous Chef (Casual Dining)

Want to grow as a chef? This wood-fired pizzeria in Durban Central gives you real stations and real volume. Someone who likes a bit of variety, but also likes doing things the right way, will enjoy this.

This post is Durban Central-based, with most of your time spent at a wood-fired pizzeria.

• Label, date and rotate stock using first-in, first-out.
• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Plate to the spec photo so every dish looks the same.
• Clean down your section, deep-clean the fryer and scrub the extractor filters.
• Help cost recipes and track waste on the weekly sheet.
• Train the kitchen assistants on knife safety and prep standards.
• Cook steaks, burgers and grills to the temperature on the docket.

• You know food safety basics under R638 and HACCP
• A culinary certificate or City & Guilds, or solid on-the-job experience
• Comfortable in heat, on your feet, for long split shifts
• You take instruction from the head chef without drama

• Stock and ordering experience on a system such as Micros or Pilot
• A food safety certificate from a registered training provider

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

• Do not leave gaps unexplained; if you did casual banquet work between jobs, say so on your CV.
• List your stations (grill, pastry, cold, sauce) under each job; head chefs scan for this first.