Sous Chef (Casual Dining)

Service is busy at this wood-fired pizzeria in Pretoria East, so steady hands and a tidy station matter here. People who do well here are steady, honest and not scared to ask when something is unclear.

The work is in Pretoria East, Gauteng, so you'll need a reliable way to get there every day. Most weeks are 45 hours, in line with the BCEA.

• Run your station during service and call back every ticket from the pass.
• Label, date and rotate stock using first-in, first-out.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Help cost recipes and track waste on the weekly sheet.
• Bake breads, pastries or desserts for the morning buffet.
• Prep veg, sauces, marinades and portions from the daily mise en place list.

• 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
• Comfortable in heat, on your feet, for long split shifts
• Weekend, holiday and evening work is part of the deal
• You know food safety basics under R638 and HACCP

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

• Transport allowance for split and late shifts
• Two staff meals per shift
• Live-in accommodation at lodge postings
• 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.