Sous Chef (Casual Dining)

Want to grow as a chef? This hospital catering unit in Umhlanga gives you real stations and real volume. Expect to be trusted with real work from your first week.

This post is Umhlanga-based, with most of your time spent at a hospital catering unit. Hours are mostly Monday to Friday, with the odd Saturday in busy months.

• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Help cost recipes and track waste on the weekly sheet.
• Clean down your section, deep-clean the fryer and scrub the extractor filters.
• Run your station during service and call back every ticket from the pass.
• Train the kitchen assistants on knife safety and prep standards.
• Cook steaks, burgers and grills to the temperature on the docket.

• Good knife skills and you can prep at speed
• 1 to 3 years in a busy commercial kitchen
• You take instruction from the head chef without drama
• A culinary certificate or City & Guilds, or solid on-the-job experience
• Comfortable in heat, on your feet, for long split shifts

• Stock and ordering experience on a system such as Micros or Pilot
• Pastry or bakery training
• Experience with combi ovens and batch cooking

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

• Expect a trade test: bring your own knives, arrive early and clean as you go the whole time.
• Do not leave gaps unexplained; if you did casual banquet work between jobs, say so on your CV.