Sous Chef (Casual Dining)

Service is busy at this conference centre kitchen in Rosslyn, 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 Rosslyn, Gauteng, so you'll need a reliable way to get there every day.

• Label, date and rotate stock using first-in, first-out.
• Run your station during service and call back every ticket from the pass.
• Bake breads, pastries or desserts for the morning buffet.
• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Cook steaks, burgers and grills to the temperature on the docket.
• Help cost recipes and track waste on the weekly sheet.

• Weekend, holiday and evening work is part of the deal
• Comfortable in heat, on your feet, for long split shifts
• You know food safety basics under R638 and HACCP
• A culinary certificate or City & Guilds, or solid on-the-job experience
• Good knife skills and you can prep at speed
• 1 to 3 years in a busy commercial kitchen

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

• Transport allowance for split and late shifts
• Chef whites and safety shoes provided
• Live-in accommodation at lodge postings

• Expect a trade test: bring your own knives, arrive early and clean as you go the whole time.
• List your stations (grill, pastry, cold, sauce) under each job; head chefs scan for this first.