Sous Chef (Casual Dining) – Immediate Start

Behind every good plate at this hospital catering unit in Pretoria West is a cook who preps properly, and that could be you. Expect to be trusted with real work from your first week.

This post is Pretoria West-based, with most of your time spent at a hospital catering unit. Hours are mostly Monday to Friday, with the odd Saturday in busy months.

• Plate to the spec photo so every dish looks the same.
• Help cost recipes and track waste on the weekly sheet.
• Bake breads, pastries or desserts for the morning buffet.
• Receive deliveries, check weights and reject short-dated produce.
• Cook for banquets and conference lunches of 100 to 400 guests.

• Good knife skills and you can prep at speed
• You know food safety basics under R638 and HACCP
• Weekend, holiday and evening work is part of the deal
• You take instruction from the head chef without drama
• Comfortable in heat, on your feet, for long split shifts
• 1 to 3 years in a busy commercial kitchen

• Two staff meals per shift
• Transport allowance for split and late shifts
• On-the-job training with a path to chef de partie
• Chef whites and safety shoes provided

• Do not leave gaps unexplained; if you did casual banquet work between jobs, say so on your CV.
• Expect a trade test: bring your own knives, arrive early and clean as you go the whole time.