Commis Chef

City Lodge Hotels; Pretoria; On-site; ZAR 180,000 - 240,000; Full time

Job summary

City Lodge Hotels in Pretoria is seeking a dedicated kitchen professional to support the brigade in delivering meals that meet brand standards and guest expectations. You will perform a variety of kitchen duties, from food preparation to service, ensuring consistency and quality across shifts.

This role requires at least a Grade 12 and a recognised culinary qualification, strong computer literacy, and the ability to work long hours in a busy hotel kitchen, with a focus on safety, cleanliness,

Qualifications

• Grade 12 or equivalent is required.
• National Certificate (Vocational): Hospitality (NQF Level 4, SAQA registered)/CATHSSETA Professional Cookery (NQF Level 4, SAQA registered)
• Proficiency in Microsoft Office Suite essential.

Responsibilities

• Achieves financial controls by implementing and maintaining all cost containment measures.
• Administers the compliance of the Food Health & Safety audit standards and requirements.
• Ensures adherence with Disaster Management and Occupational Health and Safety standards.
• Performs tasks in line with standard operating procedures.
• Uses operating equipment correctly following manuals and instructions.
• Identifies improvements to product offering, service delivery, productivity and efficiencies and communicates them.
• Maintains brand and group standards for consistent service across hotels.
• Maintains cleanliness, presentation and service quality for all guests.
• Completes operational and legislative training for SOPs.
• Upskills and develops personal growth through development activities.

Skills

Food & Beverage Ops

OH&S

Food Safety

Equipment handling

Communication

Clerical

Time management

Organising

Creative thinking

Learning agility

Education

Grade 12 / Equivalent

NQF4 Hospitality / CATHSSETA Cookery

Higher Certificate in F&B Ops Mgmt (NQF5)

Culinary related Diploma

Tools

Microsoft Office Suite

Job description

Position Detail

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.