COMMIS CHEF – FRANSCHHOEK – WESTERN CAPE Permanent

Main Responsibilities:
• Perform mise en place, including the preparation, cutting of meat and fish, and other essential prep work.
• Cook and plate food as instructed by senior chefs.
• Coordinate with other kitchen staff, including apprentice chefs, to ensure efficient food service.
• Properly handle kitchen equipment, utensils, and machinery while ensuring safety procedures are followed.
• Communicate with morning or afternoon shift Commis Chefs to ensure a smooth handover of responsibilities.
• Maintain food quality and presentation standards based on the guidelines set by the Head Chef and senior kitchen team.
• Ensure proper rotation of products in storage and refrigerators.
• Clear and store food surplus properly after every service.
• Assist with the proper storing of stock received.
• Report any malfunctioning equipment or maintenance issues to senior chefs.
• Assist in monthly kitchen inventory counts.
• Have a thorough knowledge of hotel facilities and be able to assist guests with inquiries in a professional manner.
• Attend any meetings or training sessions or courses as required.

Experience and Skills:
• Minimum 1 year experience in a kitchen environment
• Basic knowledge of food and beverage service standards

Inherent Requirements:
• Matric Certificate
• A relevant culinary qualification
• Time Management and good communication skills
• Attention to detail
• Ability to work under pressure