Sous Chef (Casual Dining) – Entry Level

You'll cook fast, clean food on the line at a casual dining restaurant in Pretoria West. You'll work with a small crew, so being easy to work with matters as much as skill.

You'll report in Pretoria West. Relocation is not covered for this one. Shifts rotate, so you'll need to be flexible about days and nights.

• Run your station during service and call back every ticket from the pass.
• Help cost recipes and track waste on the weekly sheet.
• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Cook for banquets and conference lunches of 100 to 400 guests.
• Plate to the spec photo so every dish looks the same.

• You take instruction from the head chef without drama
• Weekend, holiday and evening work is part of the deal
• A culinary certificate or City & Guilds, or solid on-the-job experience
• 1 to 3 years in a busy commercial kitchen
• Good knife skills and you can prep at speed
• You know food safety basics under R638 and HACCP

• A food safety certificate from a registered training provider
• Pastry or bakery training
• Halaal or kosher kitchen experience

• Transport allowance for split and late shifts
• Two staff meals per shift
• 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.