Sous Chef (Casual Dining)

You'll cook fast, clean food on the line at a city hotel kitchen in Kuruman. Bring a calm head on busy days and you'll be fine.

You'll be based at a city hotel kitchen in Kuruman. Living nearby, or on a taxi route to it, really helps. Weekend work is on a roster, so you won't be on every weekend.

• Help cost recipes and track waste on the weekly sheet.
• Bake breads, pastries or desserts for the morning buffet.
• Clean down your section, deep-clean the fryer and scrub the extractor filters.
• Cook for banquets and conference lunches of 100 to 400 guests.
• Plate to the spec photo so every dish looks the same.
• Run your station during service and call back every ticket from the pass.

• You take instruction from the head chef without drama
• You know food safety basics under R638 and HACCP
• 1 to 3 years in a busy commercial kitchen
• Comfortable in heat, on your feet, for long split shifts

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

• Two staff meals per shift
• Chef whites and safety shoes provided
• 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.
• List your stations (grill, pastry, cold, sauce) under each job; head chefs scan for this first.