Sous Chef (Casual Dining)

Service is busy at this hospital catering unit in Tzaneen, so steady hands and a tidy station matter here. It's a practical job: you'll see what you got done before you go home.

The site is in Tzaneen; early starts mean public transport timing matters, so check your route before applying.

• Train the kitchen assistants on knife safety and prep standards.
• Plate to the spec photo so every dish looks the same.
• Run your station during service and call back every ticket from the pass.
• Receive deliveries, check weights and reject short-dated produce.
• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Label, date and rotate stock using first-in, first-out.
• Cook for banquets and conference lunches of 100 to 400 guests.

• Weekend, holiday and evening work is part of the deal
• A culinary certificate or City & Guilds, or solid on-the-job experience
• You take instruction from the head chef without drama
• 1 to 3 years in a busy commercial kitchen
• You know food safety basics under R638 and HACCP

• Pastry or bakery training
• Experience with combi ovens and batch cooking

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

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