Sous Chef (Casual Dining)

Service is busy at this casual dining restaurant in Komani, so steady hands and a tidy station matter here. Bring a calm head on busy days and you'll be fine.

The work is in Komani, Eastern Cape, so you'll need a reliable way to get there every day.

• Cook for banquets and conference lunches of 100 to 400 guests.
• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Help cost recipes and track waste on the weekly sheet.
• Label, date and rotate stock using first-in, first-out.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Plate to the spec photo so every dish looks the same.

• Good knife skills and you can prep at speed
• Weekend, holiday and evening work is part of the deal
• 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

• A food safety certificate from a registered training provider
• Stock and ordering experience on a system such as Micros or Pilot
• Pastry or bakery training

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

• List your stations (grill, pastry, cold, sauce) under each job; head chefs scan for this first.
• Expect a trade test: bring your own knives, arrive early and clean as you go the whole time.