Sous Chef (Casual Dining)

You'll cook fast, clean food on the line at a casual dining restaurant in Soweto. Bring a calm head on busy days and you'll be fine.

This post is Soweto-based, with most of your time spent at a casual dining restaurant. Shifts rotate, so you'll need to be flexible about days and nights.

• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Help cost recipes and track waste on the weekly sheet.
• Run your station during service and call back every ticket from the pass.
• Plate to the spec photo so every dish looks the same.
• Label, date and rotate stock using first-in, first-out.

• Good knife skills and you can prep at speed
• You take instruction from the head chef without drama
• 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

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

• Two staff meals per shift
• Live-in accommodation at lodge postings
• On-the-job training with a path to chef de partie

• Do not leave gaps unexplained; if you did casual banquet work between jobs, say so on your CV.
• List your stations (grill, pastry, cold, sauce) under each job; head chefs scan for this first.