Sous Chef (Casual Dining) – Permanent

Behind every good plate at this casual dining restaurant in Vereeniging is a cook who preps properly, and that could be you. Bring a calm head on busy days and you'll be fine.

You'll be based at a casual dining restaurant in Vereeniging. Living nearby, or on a taxi route to it, really helps.

• Label, date and rotate stock using first-in, first-out.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Run your station during service and call back every ticket from the pass.
• Plate to the spec photo so every dish looks the same.
• Train the kitchen assistants on knife safety and prep standards.
• Cook steaks, burgers and grills to the temperature on the docket.
• Cook for banquets and conference lunches of 100 to 400 guests.

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

• Experience with combi ovens and batch cooking
• A food safety certificate from a registered training provider

• Live-in accommodation at lodge postings
• 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.