Commis Chef

City Lodge Hotels; Cape Town; On-site; ZAR 120,000 - 180,000; Full time

Job summary

City Lodge Hotels in Cape Town seeks a dedicated kitchen professional to support meal preparation in line with brand standards. The role emphasizes maintaining service quality and guest satisfaction across shifts.

You will work in a brigade-style kitchen, require at least 1 year of culinary experience, and have formal culinary qualifications where possible. Proficiency in Microsoft Office and a commitment to safety are essential.

Qualifications

• Grade 12/Equivalent required.
• National Certificate (Vocational) in Hospitality (NQF4) or CATHSSETA Professional Cookery (NQF4) or recognised culinary qualification.
• Computer literacy, especially Microsoft Office Suite; advantageous Higher Certificate in Food & Beverage Operations Management (NQF5) and Culinary Diploma.

Responsibilities

• Achieves financial controls by implementing and maintaining cost containment measures.
• Administers compliance with Food Health & Safety audit standards.
• Contributes to group Disaster Management and Occupational Health & Safety adherence.
• Performs tasks in line with standard operating procedures.
• Operates equipment correctly per manuals and instructions.
• Identifies improvements to product, service, productivity and communicates them to management.
• Maintains brand and group standards for consistency and service levels.
• Maintains highest cleanliness, presentation and service to guests.
• Completes all operational and legislative training for SOPs.
• Upskills and develops personal growth plans.

Skills

Culinary skills

Food safety

Time management

Communication

OH&S knowledge

Education

Grade 12/Equivalent

National Certificate (Vocational): Hospitality (NQF4)

CATHSSETA Professional Cookery (NQF4)

Higher Certificate in Food & Beverage Ops Mgmt (NQF5)

Culinary Diploma

Job description

Overall Purpose of the Job

This role, like all others in the group, must prioritise “making every guest a returning and referring guest”. Performs various kitchen duties, such as meal preparation, in line with brand standards and ensures consistency and continuity in delivering excellent service to our guests.

Education (Formal Qualification Required)

Minimum

Grade 12/Equivalent.

National Certificate (Vocational): Hospitality (NQF Level 4, SAQA registered)/CATHSSETA Professional Cookery (NQF Level 4, SAQA registered) – has obtained some form of recognised culinary qualification.

Computer literacy is essential particularly with proficiency in Microsoft Office Suite.

Advantageous

Higher Certificate in Food & Beverage Operations Management (NQF Level 5).

Culinary related Diploma.

Legal Requirements (e.g. Driver’s License, etc.)

N/A

Experience (Minimum Experience Required - Number of years)

Minimum

Culinary experience in a formally brigaded kitchen for at least 1 year.

Advantageous

N/A

People

N/A

Finance

The job requires the handling of money and the authorisation to dispense and deposit company funds and is therefore subject to a fraud and credit check.

Occasional Duties

Carry out any duties as may be requested by a more senior member of management and in line with expertise and role.

Special Conditions

The job involves the working of long hours and shifts as per the requirements of the hospitality industry and in accordance with the applicable legislation.

This job requires prolonged standing, repetitive movements, working in awkward and sustained postures, manual handling, pushing and pulling of loads, managing fatigue associated with prolonged shifts and irregular hours, and exposure to psychosocial and cognitive stressors.

Competencies (Knowledge, Skills and Behavioural Attributes)

Knowledge

• Food and beverage operations
• Occupational Health and Safety
• Food Safety
• Equipment usage and care

Skills

• Communication
• Clerical
• Time Management
• Organising
• Creative thinking
• Learning agility

Behavioural Attributes

• Collaborative
• Customer orientated
• Service orientated
• Adaptable
• Accountable

Position Requirements

Detailed Description / Output

• Achieves financial controls by implementing and maintaining all cost containment measures.
• Administers the compliance of the Food Health & Safety audit standards and requirements.
• Always contributes to the hotel’s adherence with the requirements of the group’s Disaster Management and Occupational Health and Safety standards.
• Performs all tasks in accordance with standard operating procedures.
• Utilises all operating equipment in the correct manner according to user manuals and instructions.
• Ascertains continuously whether any enhancements that could improve the group’s product offering, service delivery, productivity and efficiencies are available and communicates such to the group.
• Maintains and enhances the brand and group standards, as applicable, to ensure consistency and continuity in service levels throughout all group hotels.
• Maintains the highest level of cleanliness, presentation and service to every internal and external guest.
• Completes all operational and legislative training for standard operating procedures.
• Upskills and develops personal growth plans by participating in personal development activities.