Commis Chef

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

Job summary

City Lodge Hotels is seeking a dedicated kitchen associate to perform a range of cooking and prep duties, ensuring brand standards and a consistent guest experience.

You will support financial controls, health and safety audits, and daily operations while maintaining cleanliness and a high level of guest service; long hours and shifts are expected.

Qualifications

• Grade 12 or equivalent.
• NQF4 hospitality/culinary qualification per SAQA.
• Office skills, particularly MS Office.
• Minimum 1 year culinary experience in a brigaded kitchen.
• Higher Certificate in F&B Operations Management is advantageous.
• Culinary related Diploma is advantageous.

Responsibilities

• Achieves financial controls by implementing cost containment measures.
• Administers compliance with Food Health & Safety audit standards.
• Contributes to adherence with Disaster Management and Occupational Health & Safety standards.
• Performs tasks in line with standard operating procedures.
• Operates equipment according to manuals and instructions.
• Suggests enhancements to improve product and service delivery.
• Maintains brand and group standards for consistency.
• Maintains high cleanliness, presentation and service levels.
• Completes operational and legislative training for SOPs.
• Upskills and develops personal growth plans through training.

Skills

Communication

Clerical

Time Management

Organising

Creative thinking

Learning agility

Education

Grade 12/Equivalent

National Certificate (Vocational): Hospitality (NQF4)

CATHSSETA Professional Cookery (NQF4)

Higher Certificate in Food & Beverage Operations Management (NQF5)

Culinary related Diploma

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.