Banqueting Commis Chef — Luxury Hotel Kitchen Growth

The President Hotel; Cape Town; On-site; ZAR 100,000 - 167,000; Full time

Job summary

The President Hotel in Cape Town is seeking a committed Commis Chef to join our busy kitchen. You will assist with food preparation, support senior chefs during service, and ensure recipes, portion controls and presentation standards are followed.

A strong foundation in food safety and hygiene is essential. matriculated with a recognised culinary qualification and at least 2 years in professional kitchens, preferably in high-volume hotel environments.

Qualifications

• Matric Certificate (Grade 12) required.
• Recognised culinary qualification essential.
• Minimum 2 years' experience in a professional kitchen.
• Commis Chef experience in hotel/restaurant/high-volume kitchen preferred.
• Experience in 4- or 5-star hotel advantageous.
• Knowledge of food preparation, basic cooking techniques and kitchen operations.
• Understanding of food safety, hygiene and HACCP standards.
• Ability to follow recipes, portion controls and presentation standards.
• Ability to work in busy kitchen, including shifts, weekends and public holidays.
• Professional grooming and a disciplined approach to work.
• Fully updated CV.

Responsibilities

• Assist with food preparation and cooking across kitchen sections.
• Prepare mise en place and support senior chefs during service.
• Follow recipes, portion controls and presentation standards consistently.
• Maintain clean, organised workstations and follow food safety and HACCP procedures.
• Assist with stock rotation, correct storage and minimising food waste.
• Work closely with the kitchen team to ensure efficient service.
• Develop your culinary skills through exposure to different sections and techniques.

Education

Matric Certificate (Grade 12)

Recognised Culinary qualification

Job description

The President Hotel in Cape Town is seeking a committed Commis Chef to join our busy kitchen. You will assist with food preparation, support senior chefs during service, and ensure recipes, portion controls and presentation standards are followed.

A strong foundation in food safety and hygiene is essential. matriculated with a recognised culinary qualification and at least 2 years in professional kitchens, preferably in high-volume hotel environments.