Sous Chef (Casual Dining)

Want to grow as a chef? This hospital catering unit in Pietermaritzburg gives you real stations and real volume. It suits someone who likes knowing exactly what a good day's work looks like.

The work is in Pietermaritzburg, KwaZulu-Natal, so you'll need a reliable way to get there every day. Overtime comes up in peak season and is paid.

• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Train the kitchen assistants on knife safety and prep standards.
• Receive deliveries, check weights and reject short-dated produce.
• Cook steaks, burgers and grills to the temperature on the docket.
• 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
• You take instruction from the head chef without drama
• 1 to 3 years in a busy commercial kitchen
• Good knife skills and you can prep at speed
• A culinary certificate or City & Guilds, or solid on-the-job experience
• You know food safety basics under R638 and HACCP

• Experience with combi ovens and batch cooking
• Stock and ordering experience on a system such as Micros or Pilot
• Halaal or kosher kitchen experience

• On-the-job training with a path to chef de partie
• Live-in accommodation at lodge postings
• Chef whites and safety shoes provided

• 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.