Sous Chef (Casual Dining)

Behind every good plate at this safari lodge kitchen in Tembisa is a cook who preps properly, and that could be you. It suits someone who likes knowing exactly what a good day's work looks like.

Location: Tembisa, Gauteng. Applicants who already live in the area get looked at first.

• Train the kitchen assistants on knife safety and prep standards.
• Clean down your section, deep-clean the fryer and scrub the extractor filters.
• Bake breads, pastries or desserts for the morning buffet.
• Receive deliveries, check weights and reject short-dated produce.
• Run your station during service and call back every ticket from the pass.
• Cook steaks, burgers and grills to the temperature on the docket.
• Label, date and rotate stock using first-in, first-out.

• Good knife skills and you can prep at speed
• 1 to 3 years in a busy commercial kitchen
• You know food safety basics under R638 and HACCP
• 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

• A food safety certificate from a registered training provider
• Experience with combi ovens and batch cooking

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

• 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.