Sous Chef (Casual Dining)

You'll cook fast, clean food on the line at a casual dining restaurant in Paarl. Good for someone who wants to build a solid track record they can put on their CV.

Location: Paarl, Western Cape. Applicants who already live in the area get looked at first. Start date: as soon as possible for the right person.

• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Clean down your section, deep-clean the fryer and scrub the extractor filters.
• Receive deliveries, check weights and reject short-dated produce.
• Help cost recipes and track waste on the weekly sheet.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.

• Comfortable in heat, on your feet, for long split shifts
• Good knife skills and you can prep at speed
• Weekend, holiday and evening work is part of the deal
• You know food safety basics under R638 and HACCP
• You take instruction from the head chef without drama
• A culinary certificate or City & Guilds, or solid on-the-job experience

• Pastry or bakery training
• Experience with combi ovens and batch cooking

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

• 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.