Commis Chef

Sun International; South Africa; On-site; ZAR 100,000 - 167,000; Full time

Job summary

Sun International is seeking a Commis Chef to join our Food & Beverage team in South Africa. You will assist with food preparation and presentation for restaurant, banqueting and hotel operations, ensuring adherence to Sun International’s standards and customer experience expectations.

Responsibilities include mise-en-place, assisting in daily operations, stock control, hygiene, and delivering professional service to guests while upholding safety regulations.

Responsibilities

• Prepare mise-en-place and assist in service according to recipes and SOPs.
• Support Chef de Partie in daily operations and meat, vegetarian, sauces, salads, and hot dishes preparation.
• Monitor stock levels and minimise waste, report shortages and expiry risks.
• Ensure cleanliness and hygiene of own station and equipment; follow safety regulations.
• Greet guests warmly, explain menu items and assist with guest requests and complaints when needed.

Job description

Job Purpose

Sun International 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 work station 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