Sous Chef (Casual Dining) – Fixed-Term

Service is busy at this conference centre kitchen in Kuruman, so steady hands and a tidy station matter here. It's the kind of job where doing the basics well every day gets you noticed.

This post is Kuruman-based, with most of your time spent at a conference centre kitchen. Shifts rotate, so you'll need to be flexible about days and nights.

• Cook steaks, burgers and grills to the temperature on the docket.
• Clean down your section, deep-clean the fryer and scrub the extractor filters.
• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Train the kitchen assistants on knife safety and prep standards.
• Cook for banquets and conference lunches of 100 to 400 guests.
• Help cost recipes and track waste on the weekly sheet.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.

• You take instruction from the head chef without drama
• 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
• A culinary certificate or City & Guilds, or solid on-the-job experience

• Pastry or bakery training
• Halaal or kosher kitchen experience
• Stock and ordering experience on a system such as Micros or Pilot

• Two staff meals per shift
• Live-in accommodation at lodge postings
• Transport allowance for split and late shifts

• 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.