Sous Chef (Casual Dining)

Want to grow as a chef? This casual dining restaurant in Pinetown gives you real stations and real volume. Good for someone who wants to build a solid track record they can put on their CV.

The site is in Pinetown; early starts mean public transport timing matters, so check your route before applying. Weekend work is on a roster, so you won't be on every weekend.

• Plate to the spec photo so every dish looks the same.
• Train the kitchen assistants on knife safety and prep standards.
• Help cost recipes and track waste on the weekly sheet.
• Label, date and rotate stock using first-in, first-out.
• 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
• You know food safety basics under R638 and HACCP
• A culinary certificate or City & Guilds, or solid on-the-job experience
• 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
• Pastry or bakery training
• Experience with combi ovens and batch cooking

• Chef whites and safety shoes provided
• Transport allowance for split and late shifts
• Two staff meals per shift

• Expect a trade test: bring your own knives, arrive early and clean as you go the whole time.
• List your stations (grill, pastry, cold, sauce) under each job; head chefs scan for this first.