Sous Chef (Casual Dining)

Want to grow as a chef? This safari lodge kitchen in Klerksdorp gives you real stations and real volume. This is a good step for someone who wants proper routine and a manager who notices good work.

This post is Klerksdorp-based, with most of your time spent at a safari lodge kitchen.

• Bake breads, pastries or desserts for the morning buffet.
• Cook steaks, burgers and grills to the temperature on the docket.
• Cook for banquets and conference lunches of 100 to 400 guests.
• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Receive deliveries, check weights and reject short-dated produce.
• Run your station during service and call back every ticket from the pass.
• Clean down your section, deep-clean the fryer and scrub the extractor filters.

• You take instruction from the head chef without drama
• A culinary certificate or City & Guilds, or solid on-the-job experience
• You know food safety basics under R638 and HACCP
• 1 to 3 years in a busy commercial kitchen
• Good knife skills and you can prep at speed

• A food safety certificate from a registered training provider
• Halaal or kosher kitchen experience

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

• 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.