Sous Chef (Casual Dining)

Service is busy at this wood-fired pizzeria in Roodepoort, so steady hands and a tidy station matter here. It's the kind of job where doing the basics well every day gets you noticed.

You'll report in Roodepoort. Relocation is not covered for this one.

• Cook steaks, burgers and grills to the temperature on the docket.
• Plate to the spec photo so every dish looks the same.
• Label, date and rotate stock using first-in, first-out.
• Train the kitchen assistants on knife safety and prep standards.
• Run your station during service and call back every ticket from the pass.
• Receive deliveries, check weights and reject short-dated produce.

• 1 to 3 years in a busy commercial kitchen
• You know food safety basics under R638 and HACCP
• Weekend, holiday and evening work is part of the deal
• Comfortable in heat, on your feet, for long split shifts

• Two staff meals per shift
• Transport allowance for split and late shifts
• On-the-job training with a path to chef de partie
• Live-in accommodation at lodge postings

• 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.