how2apply

Sous Chef (Casual Dining)

How2Apply Talent Network

Vereeniging, Gauteng

Temporary

Posted 1 day ago

Temporary Hospitality & Tourism

Apply for this job

Job Description

You'll cook fast, clean food on the line at a city hotel kitchen in Vereeniging. It suits someone who likes knowing exactly what a good day's work looks like.

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

What your day looks like

Help cost recipes and track waste on the weekly sheet.
Prep veg, sauces, marinades and portions from the daily mise en place list.
Cook steaks, burgers and grills to the temperature on the docket.
Clean down your section, deep-clean the fryer and scrub the extractor filters.
Bake breads, pastries or desserts for the morning buffet.

You'll need

1 to 3 years in a busy commercial kitchen
A culinary certificate or City & Guilds, or solid on-the-job experience
Weekend, holiday and evening work is part of the deal
You take instruction from the head chef without drama
Good knife skills and you can prep at speed

Nice if you have

Halaal or kosher kitchen experience
Experience with combi ovens and batch cooking
A food safety certificate from a registered training provider

On offer

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

How to apply for this job

Make sure the role, the hours and working in Vereeniging really suit you before you apply.
Have the following on hand (clear photos on your phone are fine at first): your culinary qualification or trade test certificate plus certified copy of your SA ID or work permit.
Use the form on this page. It takes about two minutes and you don't need to upload anything yet.
Watch for a call or WhatsApp from How2Apply over the next 10 working days.

Your application joins the How2Apply talent pool for this role, and we put shortlisted people forward to employers hiring in and around Vereeniging.

How2Apply never charges you to apply, for training, for uniforms or for a "placement fee". If anyone asks you for money, it is a scam.

Before you hit apply

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.