Sous Chef (Casual Dining)

You'll cook fast, clean food on the line at a city hotel kitchen in Mossel Bay. Someone who likes a bit of variety, but also likes doing things the right way, will enjoy this.

This post is Mossel Bay-based, with most of your time spent at a city hotel kitchen.

• Cook for banquets and conference lunches of 100 to 400 guests.
• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Bake breads, pastries or desserts for the morning buffet.
• Label, date and rotate stock using first-in, first-out.
• Clean down your section, deep-clean the fryer and scrub the extractor filters.
• Train the kitchen assistants on knife safety and prep standards.

• A culinary certificate or City & Guilds, or solid on-the-job experience
• Weekend, holiday and evening work is part of the deal
• You take instruction from the head chef without drama
• 1 to 3 years in a busy commercial kitchen
• You know food safety basics under R638 and HACCP
• Good knife skills and you can prep at speed

• Two staff meals per shift
• On-the-job training with a path to chef de partie
• Chef whites and safety shoes provided

• 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.