Commis Chef

Sun International; Bloemfontein; Presencial; ZAR 90.000 - 120.000; Jornada completa

Descripción de la vacante

Windmill Casino in Bloemfontein invites a Commis Chef to join our Food & Beverage team. You will support the Chef de Partie, prepare mise-en‑place, follow recipe guidelines, and help deliver high‑quality dishes across restaurant, banqueting and hotel operations.

You will maintain stock, minimise waste, comply with health and safety standards, and interact with guests to provide friendly service. A 1‑year culinary certification and SA Chefs Association membership are preferred, with attention to

Formación

• 1-Year culinary certification or equivalent national qualification.
• Membership with South African Chef’s Association.
• Knowledge of food safety standards and regulations.

Responsabilidades

• Assist in mise-en-place and daily food preparation according to recipes.
• Support Chef de Partie in cooking, plating, and presentation.
• Control stock and minimise waste in own section.
• Maintain cleanliness and hygiene in workstation and equipment.
• Stock checks and reporting shortages or expiry items.
• Provide friendly service and respond to guest needs at the buffet.

Conocimientos

Customer service

Communication

Team player

Ownership

Problem solving

Continuous improvement

Educación

1-Year Culinary Certification

SA Chef’s Association membership

Descripción del empleo

Job Purpose

Windmill Casino is looking for a Commis Chef to join our Food & Beverage team. The successful candidate will be responsible for the food preparation and presentation of exceptional culinary products for the restaurant / banqueting / hotel operations according to Sun International’s operational excellence standards, procedural compliance and customer experience expectations

Key Performance Areas

• Keep up to date with regards food products, trends and cooking methodologies required to deliver menus
• Prepare mise-en-place, conduct checks and preparations for service in line with SOP
• Support Chef de Partie in the daily operation and preparation of food / menu items according to recipe guidelines and preparation techniques - including preparation of vegetables, sauces, salads, cold starters; and hot dishes
• Control food stock and food cost in own section by minimising waste and off-cuts Check food stocks - reporting on shortages, throwing out food that is close to expiry and keep the fridge areas in good order.
• Resolve or report on any anomalies / spoilages to the required standards to management chefs
• Arrive at work ready for service dressed in relevant PPE with culinary tools / knives Identify issues with regards own workstation appearance and functioning of equipment and systems
• Check cleanliness of own section or station
• Be aware of and comply with health, safety, hygiene and environmental regulations in the outlets
• Use and store operating equipment in line with specifications and safety regulations Participate in stock takes
• Connect with all guests by providing them with a warm welcome, greeting them with a friendly smile, acknowledging them, and ensuring respect at all times Interact with guests and provide professional service standards and relevant solutions
• Identifies customers and understand their preferences
• Take guest orders accurately at the buffet
• Explain menu items
• Prepare food items for the guest and present in line with standards
• Educate customers on business unit facilities, products and current promotions Handle any customer complaints, requests and / or suggestions to resolution, escalating if necessary

Education

1-Year Culinary Certification or equivalent national qualification in culinary skills at Certificate level Membership with South African Chef’s Association

Skills And Knowledge

Behavioural:

• Deep customer and market understanding
• Responsive to customer feedback
• Demonstrate end‑to‑end ownership for resolving customer problems
• Accountability
• Continuous improvement
• Transparency
• Collaborative and a team player
• Clear communicator
• Takes ownership

Technical:

• Culinary Product Knowledge
• Cooking Methodology
• Legislation - food safety standards & regulations
• Environmental and sustainability standards
• Knife skills
• Waste management
• Stock control
• Basic Computer Skills

If you have not heard from us within 14 days of the closing date, please consider your application unsuccessful

Equity

** Preference will be given to employees from the designated groups in line with the provisions of the Employmen ** t ** Equity ** Act, No. 55 of 1998, SISA internal recruitment policy as well as units employment equity plans. **