Sous Chef (Casual Dining)

Service is busy at this wood-fired pizzeria in George, so steady hands and a tidy station matter here. Good for someone who wants to build a solid track record they can put on their CV.

Home base is a wood-fired pizzeria on the George side of Western Cape. Shifts rotate, so you'll need to be flexible about days and nights.

• Run your station during service and call back every ticket from the pass.
• Plate to the spec photo so every dish looks the same.
• Help cost recipes and track waste on the weekly sheet.
• Label, date and rotate stock using first-in, first-out.
• Cook for banquets and conference lunches of 100 to 400 guests.
• Train the kitchen assistants on knife safety and prep standards.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.

• 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
• A culinary certificate or City & Guilds, or solid on-the-job experience

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

• 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.