Sous Chef (Casual Dining)

Want to grow as a chef? This wood-fired pizzeria in Umhlanga gives you real stations and real volume. It's a practical job: you'll see what you got done before you go home.

You'll be based at a wood-fired pizzeria in Umhlanga. Living nearby, or on a taxi route to it, really helps. Start date: as soon as possible for the right person.

• Label, date and rotate stock using first-in, first-out.
• Clean down your section, deep-clean the fryer and scrub the extractor filters.
• Train the kitchen assistants on knife safety and prep standards.
• Help cost recipes and track waste on the weekly sheet.
• Cook for banquets and conference lunches of 100 to 400 guests.

• Comfortable in heat, on your feet, for long split shifts
• You take instruction from the head chef without drama
• You know food safety basics under R638 and HACCP
• Weekend, holiday and evening work is part of the deal
• 1 to 3 years in a busy commercial kitchen

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

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

• 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.