Commis Chef

About the role

The Commis Chef performs various kitchen duties, such as meal preparation, in line with brand standards and ensures consistency and continuity in delivering excellent service to guests. The role is full-time and involves long hours and shifts as required by the hospitality industry.

Key responsibilities

• Perform meal preparation and other kitchen duties in line with brand standards.
• Achieve financial controls by implementing and maintaining cost containment measures.
• Administer compliance with Food Health and Safety audit standards and contribute to adherence with the group's Disaster Management and Occupational Health and Safety standards.
• Follow standard operating procedures and use operating equipment correctly according to user manuals.
• Identify improvements to product offering, service delivery, productivity and efficiency and communicate them to the group.
• Maintain brand and group standards and the highest level of cleanliness, presentation and service for internal and external guests.
• Complete operational and legislative training and develop personal growth plans through development activities.
• Carry out additional duties requested by senior management within expertise and role.

Required profile

• Grade 12 or equivalent.
• National Certificate (Vocational) in Hospitality (NQF Level 4, SAQA registered) or CATHSSETA Professional Cookery (NQF Level 4).
• Culinary experience in a formally brigaded kitchen for at least 1 year.
• Proficiency in Microsoft Office Suite; a Higher Certificate in Food & Beverage Operations Management (NQF Level 5) or a culinary diploma is advantageous.
• Subject to a fraud and credit check because the job involves handling money.

Required skills

• Food safety and food and beverage operations knowledge.
• Microsoft Office Suite.
• Communication, time management, organisation and creative thinking.