Commis Chef

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A Commis Chef works as part of the kitchen team. As a Commis Chef you will engage in cooking, baking, pastry cooking, or butchering duties. This position also involves food preparation and presentation with a flair for breakfast, lunch, and dinner for A la Carte, room service, functions, and buffet service respectively. Maintaining a clean and hygienic work environment, whilst ensuring a product of high quality and presentation standards is vital.

Lastly, demonstrating commitment to customer service for internal and external customers is required.

Specific duties, responsibilities & Key performance areas

• Prepare and present menu items showing variety and flair, within the cost margins specified by the hotel.
• Ensure strict stock rotation and minimum wastage. Have stock control procedures implemented and maintained.
• Order necessary foods according to proposed business demands. Consult with Executive Chef for guidance and authorisation of order.
• Liaise with Restaurant employees regarding the availability of menu items, additions to the menu and any relevant changes.
• Work with and co-ordinate the work of apprentices in the preparation and production of food as required.
• Prepare and ensures availability of mise-en-place as required.
• Keep all working areas clean and tidy. Ensure all equipment is maintained, serviced and cleaned. Report any problems to the Executive Chef.
• Attend daily shift briefings to kitchen colleagues
• Promote a Fun/ Professional and Disciplined work environment
• Support & Motivate kitchen colleagues
• Actively share ideas, opinions & suggestions in daily shift briefings
• Ensure storeroom requisitions are accurate to minimize repeat visits
• Perform tasks to the standards & expectations set forth
• Promote Health and Safety at all times
• Ensure proper hygiene as per Municipality and Health & Safety requirements
• Complete all grooming, spot check and temperature control sheets as required
• Maintain cleanliness and proper rotation of product in all chillers
• Minimize wastage/ spoilage
• Communicate daily with supervisors to ensure open lines of communication
• Complete assigned tasks in an efficient and timely manner
• Strives to improve ‘Trustyou’ results for Food Quality
• Daily checks of all mise en place to ensure freshness & quality standards
• Performs any other reasonable duties as required by the department head
• Assist and liaise with chef on duty as required

• Minimum Matric (Grade 12)
• 1 year of experience in food production environment
• Previous Hotel experience an asset.
• Food Hygiene and Safety trained.
• Strong communication skills
• Have an enthusiastic and positive attitude.
• Must possess outstanding guest services skills, professional presentation and sophisticated communication skills.
• Must be able to handle a multitude of tasks in an intense, ever-changing environment.
• Available to work flexible hours that may include early mornings, weekends and/or holidays.
• Ability to work well under pressure in a fast-paced environment.
• Ability to work cohesively with fellow colleagues as part of a team.