Sous Chef (Casual Dining)

Behind every good plate at this wood-fired pizzeria in Potchefstroom is a cook who preps properly, and that could be you. If you learn fast and don't mind being shown things twice, you'll settle in within a few weeks.

This post is in Potchefstroom (North West). Please only apply if you can travel there daily. The first two weeks are spent shadowing someone experienced.

• Plate to the spec photo so every dish looks the same.
• Bake breads, pastries or desserts for the morning buffet.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Train the kitchen assistants on knife safety and prep standards.
• Label, date and rotate stock using first-in, first-out.
• Help cost recipes and track waste on the weekly sheet.

• You know food safety basics under R638 and HACCP
• Good knife skills and you can prep at speed
• You take instruction from the head chef without drama
• 1 to 3 years in a busy commercial kitchen

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

• 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.