Sous Chef (Casual Dining)

Behind every good plate at this casual dining restaurant in Vanderbijlpark is a cook who preps properly, and that could be you. People who do well here are steady, honest and not scared to ask when something is unclear.

Location: Vanderbijlpark, Gauteng. Applicants who already live in the area get looked at first. You'll start with a short induction before working on your own.

• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Plate to the spec photo so every dish looks the same.
• Bake breads, pastries or desserts for the morning buffet.
• Help cost recipes and track waste on the weekly sheet.
• Train the kitchen assistants on knife safety and prep standards.

• 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
• Weekend, holiday and evening work is part of the deal

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

• 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.