Commis Chef (Finfoot_Commis)

Capsicum Culinary Studio; Pretoria; On-site; ZAR 110,000 - 150,000; Full time

Job summary

Capsicum Culinary Studio in Pretoria is seeking a Commis Chef to assist in food preparation, mise en place, and station support under the guidance of Head Chefs.

You will learn knife skills, cooking techniques, and menu execution while maintaining kitchen cleanliness and safety in a fast-paced environment.

Qualifications

• Basic knowledge of food safety and sanitation.
• Fundamental knife skills and handling of kitchen tools.
• Understanding cooking techniques such as sautéing, roasting and grilling.
• Familiarity with ingredients, seasonality and culinary uses.
• Ability to follow recipes, measure portions and maintain quality.
• Culinary Arts certificate or Diploma is an advantage.

Responsibilities

• Assist in food preparation and mise en place per recipes and standards.
• Support station chefs with plating, garnishing and service timing.
• Learn and develop cooking techniques under senior chefs.
• Maintain cleanliness and organisation of workstations and storage.
• Assist with menu execution and portion control during service.
• Ensure quality and consistency of dishes and adherence to safety standards.

Skills

Food Safety

Knife Skills

Cooking Techniques

Ingredient Knowledge

Kitchen Equipment

Menu Planning

Culinary Terminology

Nutrition Basics

Education

Culinary Arts certificate or Diploma

Tools

Stovetops

Ovens

Grills

Fryers

Blenders

Mixers

Job description

Commis Chef (FinFoot_Commis) Capsicum Culinary Studio Tshwane (Pretoria), Gauteng, ZA

Job Overview

A Commis Chef is a crucial position in a professional kitchen, responsible to assist in the preparation and cooking of food items in various sections of the kitchen. They work under the guidance of the Head Chef and play a crucial role in the food production and smooth kitchen operations.

• Food Preparation: Assisting in the preparation of ingredients, mise en place, and cooking of dishes according to the recipes and standards set by the senior chefs.
• Station Support: Supporting the Chef de Partie or station chefs in the smooth operation of their section, including plating dishes, garnishing, and ensuring timely service.
• Learning and Development: Learning and honing cooking techniques, knife skills, and kitchen procedures under the guidance of more experienced chefs.
• Kitchen Organisation: Maintaining cleanliness and organization in the kitchen, including cleaning workstations, equipment, and storage areas.
• Assistance in Menu Execution: Helping to execute menu items, specials, and orders during service periods while following proper portion control and presentation guidelines.
• Quality Control: Ensuring that all dishes are prepared to the highest standards of quality, flavour, and consistency.
• Adherence to Health and Safety Standards: Following food safety and sanitation protocols to maintain a clean and safe working environment.
• Assistance in Inventory Management: Assisting in stock rotation, labelling, and inventory control within their section of the kitchen.
• Team Collaboration: Working collaboratively with other members of the kitchen team to ensure smooth operation during service and effective communication in a fast-paced environment.

Theoretical Knowledge and Experience

• Food Safety and Sanitation: Understanding the principles of food safety, proper hygiene practices, and sanitation procedures to prevent foodborne illnesses and maintain a clean and safe working environment.
• Knife Skills: Mastery of basic knife skills, including different types of cuts (e.g., julienne, dice, chiffonade), proper handling of knives, and knife maintenance.
• Cooking Techniques: Knowledge of fundamental cooking techniques such as sautéing, braising, roasting, grilling, poaching, and baking, as well as an understanding of how different cooking methods affect food texture, flavor, and appearance.
• Ingredient Knowledge: Familiarity with a wide range of ingredients, including meats, seafood, vegetables, herbs, spices, and pantry staples, as well as knowledge of seasonality, flavor profiles, and culinary uses of ingredients.
• Kitchen Equipment: Understanding the use and maintenance of common kitchen equipment and tools, such as stovetops, ovens, grills, fryers, blenders, mixers, and other essential kitchen appliances.
• Menu Planning and Recipe Execution: Ability to follow recipes accurately, understand cooking ratios and measurements, adjust recipes for portion sizes, and execute menu items to the standards set by the senior chefs.
• Culinary Terminology: Familiarity with culinary terminology and kitchen jargon used in professional kitchens to effectively communicate with other team members and understand recipe instructions.
• Basic Nutrition: Knowledge of basic nutrition principles, dietary considerations, and special dietary requirements to accommodate guests with food allergies, intolerances, or dietary preferences.
• Culinary Arts certificate or Diploma and advantage.
• Food Presentation: Understanding the principles of food presentation, plate composition, garnishing techniques, and the importance of visual appeal in enhancing the dining experience for guests.

Role: Head of Customer ExperienceCategory: InsuranceLocation: GautengSalary: Market-relatedOur client is a leading, reputable financial services and investment firm dedicated to delivering ...