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Job Description
Scope of Position:
- Having completed an apprenticeship and/or achieved trade recognition, a Commis Chef works as part of the kitchen team. Engaged in cooking, baking, pastry cooking or butchering duties.
- This position involves food preparation and presentation with flair for breakfast, lunch and dinner for A la Carte, room service, functions and buffet service.
- Maintain a clean and hygienic work environment whilst ensuring a product of high quality and presentation standards.
- Demonstrate commitment to customer service for internal and external customers.
- 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
Grade 12
A diploma in Culinary arts / Diploma in hospitality management will be an advantage
