Sous Chef (Casual Dining)

Service is busy at this hospital catering unit in Mokopane, so steady hands and a tidy station matter here. Someone who likes a bit of variety, but also likes doing things the right way, will enjoy this.

You'll be based at a hospital catering unit in Mokopane. Living nearby, or on a taxi route to it, really helps.

• 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.
• Cook for banquets and conference lunches of 100 to 400 guests.
• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Cook steaks, burgers and grills to the temperature on the docket.
• Bake breads, pastries or desserts for the morning buffet.

• Comfortable in heat, on your feet, for long split shifts
• 1 to 3 years in a busy commercial kitchen
• Weekend, holiday and evening work is part of the deal
• You know food safety basics under R638 and HACCP

• On-the-job training with a path to chef de partie
• Transport allowance for split and late shifts
• Live-in accommodation at lodge postings
• Two staff meals per shift

• List your stations (grill, pastry, cold, sauce) under each job; head chefs scan for this first.
• Do not leave gaps unexplained; if you did casual banquet work between jobs, say so on your CV.