Sous Chef (Casual Dining) – Permanent

You'll cook fast, clean food on the line at a safari lodge kitchen in Worcester. Someone who likes a bit of variety, but also likes doing things the right way, will enjoy this.

This post is in Worcester (Western Cape). Please only apply if you can travel there daily. Overtime comes up in peak season and is paid.

• Run your station during service and call back every ticket from the pass.
• Bake breads, pastries or desserts for the morning buffet.
• Cook for banquets and conference lunches of 100 to 400 guests.
• Cook steaks, burgers and grills to the temperature on the docket.
• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Clean down your section, deep-clean the fryer and scrub the extractor filters.
• Label, date and rotate stock using first-in, first-out.

• Good knife skills and you can prep at speed
• Weekend, holiday and evening work is part of the deal
• You take instruction from the head chef without drama
• You know food safety basics under R638 and HACCP

• Halaal or kosher kitchen experience
• Stock and ordering experience on a system such as Micros or Pilot
• Experience with combi ovens and batch cooking

• Chef whites and safety shoes provided
• On-the-job training with a path to chef de partie
• Live-in accommodation at lodge postings
• Transport allowance for split and late shifts

• Expect a trade test: bring your own knives, arrive early and clean as you go the whole time.
• List your stations (grill, pastry, cold, sauce) under each job; head chefs scan for this first.