Sous Chef (Casual Dining) – Entry Level

Want to grow as a chef? This city hotel kitchen in Lephalale gives you real stations and real volume. Bring a calm head on busy days and you'll be fine.

Home base is a city hotel kitchen on the Lephalale side of Limpopo. Most weeks are 45 hours, in line with the BCEA.

• Train the kitchen assistants on knife safety and prep standards.
• Receive deliveries, check weights and reject short-dated produce.
• Cook for banquets and conference lunches of 100 to 400 guests.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Help cost recipes and track waste on the weekly sheet.
• Label, date and rotate stock using first-in, first-out.

• Good knife skills and you can prep at speed
• You take instruction from the head chef without drama
• Weekend, holiday and evening work is part of the deal
• 1 to 3 years in a busy commercial kitchen

• A food safety certificate from a registered training provider
• Experience with combi ovens and batch cooking

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

• 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.