Sous Chef (Casual Dining)

Want to grow as a chef? This hospital catering unit in Sandton gives you real stations and real volume. Good for someone who wants to build a solid track record they can put on their CV.

This post is Sandton-based, with most of your time spent at a hospital catering unit.

• Clean down your section, deep-clean the fryer and scrub the extractor filters.
• Help cost recipes and track waste on the weekly sheet.
• Cook steaks, burgers and grills to the temperature on the docket.
• Bake breads, pastries or desserts for the morning buffet.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Cook for banquets and conference lunches of 100 to 400 guests.

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

• A food safety certificate from a registered training provider
• Pastry or bakery training

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