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Sous Chef (Casual Dining)

How2Apply Talent Network

Kariega, Eastern Cape

Full-time

Posted 3 hours ago

Full-time Hospitality & Tourism

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Job Description

You'll cook fast, clean food on the line at a city hotel kitchen in Kariega. If you like clear targets and knowing where you stand, this is for you.

This post is in Kariega (Eastern Cape). Please only apply if you can travel there daily.

What you'll actually do

Log fridge and freezer temperatures twice a shift on the HACCP sheet.
Cook steaks, burgers and grills to the temperature on the docket.
Help cost recipes and track waste on the weekly sheet.
Clean down your section, deep-clean the fryer and scrub the extractor filters.
Bake breads, pastries or desserts for the morning buffet.
Plate to the spec photo so every dish looks the same.

Must-haves

A culinary certificate or City & Guilds, or solid on-the-job experience
Comfortable in heat, on your feet, for long split shifts
Weekend, holiday and evening work is part of the deal
1 to 3 years in a busy commercial kitchen

What you get

Two staff meals per shift
Transport allowance for split and late shifts
Live-in accommodation at lodge postings
On-the-job training with a path to chef de partie

How to apply

Read the "What you need" list above. If you tick most of it, go ahead and apply.
Keep copies of these ready to send: certified copy of your SA ID or work permit, a CV listing each kitchen, your station and dates plus photos of dishes you have plated (on your phone is fine).
Fill in the short form below with your name and a phone number you actually answer.
Keep your phone on. Shortlisted applicants are contacted by call, SMS or WhatsApp within 7 working days.

How2Apply recruits for this position on behalf of hiring employers around Kariega; applications go into our talent pool and shortlisted candidates are introduced directly.

How2Apply never charges you to apply, for training, for uniforms or for a "placement fee". If anyone asks you for money, it is a scam.

Before you hit apply

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.