Commis Chef - Live Out

Bright Placements; South Africa; On-site; ZAR 90,000 - 140,000; Full time

Benefits offered by this job

Uniform provided

Five-day work week with two days off

Job summary

Bright Placements is seeking a motivated Commis Chef to support senior chefs in all aspects of food preparation and kitchen operations within a professional 4- or 5-star hospitality environment. The role is based in Hamanskraal as a live-out position on a five-day week, with weekends and holidays included.

The candidate should have a Diploma or Certificate in Culinary Arts and at least 3 years in a professional kitchen.

Qualifications

• Diploma or Certificate in Culinary Arts from a recognised institution.
• Minimum of 3 years' experience in a professional kitchen.
• Experience in a 4-star or 5-star hotel, lodge, or restaurant is essential.

Responsibilities

• Assist senior chefs with the preparation and cooking of menu items across various kitchen sections.
• Wash, peel, chop, slice, and prepare fruits, vegetables, herbs, and other ingredients.
• Assist in the preparation of salads, starters, garnishes, sauces, and other dishes as required.
• Prepare mise en place according to daily operational requirements.
• Ensure ingredients are prepared accurately and efficiently to support smooth service.

Skills

Cooking skills

Teamwork

Attention to detail

Hygiene awareness

Time management

Education

Diploma or Certificate in Culinary Arts

Job description

We are seeking a motivated and passionate Commis Chef to join our culinary team. The successful candidate will support the senior chefs in all aspects of food preparation and kitchen operations while maintaining the highest standards of food quality, hygiene, and safety. This role is ideal for an individual looking to further develop their culinary skills in a professional 4- or 5-star hospitality environment.

Key Responsibilities

Food Preparation

• Assist senior chefs with the preparation and cooking of menu items across various kitchen sections.
• Wash, peel, chop, slice, and prepare fruits, vegetables, herbs, and other ingredients.
• Assist in the preparation of salads, starters, garnishes, sauces, and other dishes as required.
• Prepare mise en place according to daily operational requirements.
• Ensure ingredients are prepared accurately and efficiently to support smooth service.

Kitchen Operations

• Work across multiple kitchen stations as directed by the Head Chef or Sous Chef.
• Assist during food service by ensuring ingredients and equipment are readily available.
• Support senior chefs with plating and presentation of dishes where required.
• Ensure all preparation is completed within service deadlines.

Stock Control & Storage

• Assist with receiving and inspecting deliveries for quality, quantity, and freshness.
• Ensure stock is stored correctly in refrigerators, freezers, and dry storage areas.
• Apply FIFO (First In, First Out) stock rotation principles at all times.
• Report low stock levels, damaged goods, or quality concerns to senior kitchen staff.
• Help maintain clean, organised, and well-stocked storage areas.

Hygiene & Food Safety

• Maintain a clean and organised workstation throughout each shift.
• Clean kitchen equipment, utensils, work surfaces, and food preparation areas.
• Follow all food safety, sanitation, and hygiene procedures.
• Ensure compliance with Occupational Health and Safety regulations.
• Handle knives, kitchen equipment, and machinery safely and responsibly.
• Dispose of waste appropriately and minimise food wastage.

Teamwork

• Work collaboratively with chefs and kitchen staff to ensure efficient kitchen operations.
• Take direction from senior chefs and be willing to learn new techniques.
• Maintain a positive, professional attitude during busy service periods.
• Assist colleagues whenever required to ensure smooth service.

Key Performance Indicators (KPIs)

• Quality and consistency of food preparation.
• Compliance with hygiene and food safety standards.
• Cleanliness and organisation of workstations.
• Accurate stock handling and storage.
• Ability to work efficiently under pressure.
• Reliability, punctuality, and teamwork.

Minimum Qualifications

• Diploma or Certificate in Culinary Arts or a related qualification from a recognised institution.

Experience

• Minimum of 3 years' experience in a professional kitchen.
• Previous experience in a 4-star or 5-star hotel, lodge, or restaurant is essential.

Knowledge & Skills

• Good understanding of basic food preparation techniques.
• Knowledge of kitchen operations and food safety standards.
• Understanding of FIFO (First In, First Out) stock rotation principles.
• Ability to safely operate kitchen equipment and handle knives.
• Good organisational and time management skills.
• Ability to multitask and work efficiently under pressure.
• Willingness to learn and develop culinary skills.

Personal Attributes

• Passion for cooking and hospitality.
• Professional appearance with high standards of personal hygiene.
• Strong work ethic and positive attitude.
• Reliable, punctual, and dependable.
• Ability to work well within a team.
• Good communication and interpersonal skills.
• Attention to detail and commitment to quality.

Working Conditions

• Live-out position based in Hamanskraal.
• Five-day work week with two consecutive days off.
• Shift work, including weekends, evenings, and public holidays.
• Standing for extended periods in a busy kitchen environment.
• Exposure to hot surfaces, sharp equipment, and commercial kitchen machinery.

Package & Benefits

• Salary based on skills and experience.
• Live-out position.
• Uniform provided.
• Five-day work week with two consecutive days off.
• Opportunity to grow and develop within a professional 4- or 5-star hospitality kitchen.