Sous Chef (Casual Dining)

Behind every good plate at this hospital catering unit in Kimberley is a cook who preps properly, and that could be you. This role rewards consistency more than flash.

This post is in Kimberley (Northern Cape). Please only apply if you can travel there daily. The first two weeks are spent shadowing someone experienced.

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

• Weekend, holiday and evening work is part of the deal
• You know food safety basics under R638 and HACCP
• A culinary certificate or City & Guilds, or solid on-the-job experience
• 1 to 3 years in a busy commercial kitchen
• Good knife skills and you can prep at speed

• Halaal or kosher kitchen experience
• Experience with combi ovens and batch cooking

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

• 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.