Sous Chef (Casual Dining)

You'll cook fast, clean food on the line at a wood-fired pizzeria in Fourways. You'll work with a small crew, so being easy to work with matters as much as skill.

This post is in Fourways (Gauteng). Please only apply if you can travel there daily. You'll start with a short induction before working on your own.

• Train the kitchen assistants on knife safety and prep standards.
• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Run your station during service and call back every ticket from the pass.
• Cook for banquets and conference lunches of 100 to 400 guests.
• Plate to the spec photo so every dish looks the same.

• Comfortable in heat, on your feet, for long split shifts
• 1 to 3 years in a busy commercial kitchen
• You know food safety basics under R638 and HACCP
• A culinary certificate or City & Guilds, or solid on-the-job experience

• Live-in accommodation at lodge postings
• Two staff meals per shift
• Chef whites and safety shoes provided
• 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.
• Do not leave gaps unexplained; if you did casual banquet work between jobs, say so on your CV.