Commis Chef - POOLED

SkillsMap; South Africa; On-site; ZAR 110,000 - 150,000; Full time

Job summary

The Maslow Hotel, part of Sun International, is seeking a Commis Chef to join its culinary team. You will assist with food preparation and presentation across restaurant, banqueting and hotel operations, delivering quality and service standards in line with company expectations.

With at least 6 months in a culinary operation and a 1-year culinary certificate, you will work under the Chef de Partie, maintain SOPs, manage mise en place, stock control and food safety while delivering guest

Qualifications

• 1-Year Culinary Certification or equivalent National Qualification.
• Membership with the SA Chefs Association or equivalent accreditation.
• Minimum 6 months' experience in a culinary operation.

Responsibilities

• Prepare and present food items per recipe guidelines and SOPs.
• Assist with mise en place, pre-service checks, and stock control.
• Greet guests, handle requests, and ensure quality and consistency in a fast-paced hotel kitchen.

Skills

Equipment usage

Culinary product knowledge

Cooking methodologies

Food safety regulations

Environmental standards

Knife skills

Waste management

Stock control

Basic computer skills

Education

1-Year Culinary Certification

South African Chefs Association membership

Job description

Job Reference Number: SI-1188
Department: F&B : Pooled Labour
Business Unit:
Industry: Hotel/Catering/Hospitality/Leisure
Job Type: Permanent
Positions Available: 3
Salary: Market Related The Maslow Hotel is looking for a Commis Chef to join its culinary team. The successful candidate will assist with food preparation and presentation while delivering exceptional quality and service standards in line with Sun Internationals expectations.

Job Description

Job Purpose

Responsible for the preparation and presentation of exceptional culinary products for restaurant, banqueting, and hotel operations, in accordance with Sun International's operational excellence standards, procedural compliance requirements, and customer experience expectations.

Key Performance Areas1. Food Preparation

• Keep up to date with food products, industry trends, and cooking methodologies required to deliver menu offerings.
• Prepare mise en place and conduct pre-service checks and preparations in line with Standard Operating Procedures (SOPs).
• Support the Chef de Partie in the daily operation and preparation of food and menu items according to recipe guidelines and preparation techniques.
• Prepare vegetables, sauces, salads, cold starters, and hot dishes to the required standards.
• Control food stock and food costs within own section by minimising waste and off-cuts.
• Monitor food stock levels, report shortages, remove food approaching expiry, and maintain organised refrigeration areas.
• Identify, resolve, or report food quality issues, spoilage, and other anomalies to management chefs in accordance with required standards.

2. Culinary Governance Standards

• Arrive at work prepared for service, dressed in the appropriate PPE and equipped with the required culinary tools and knives.
• Identify and report issues relating to workstation appearance, equipment, and system functionality.
• Ensure the cleanliness of own section or workstation at all times.
• Comply with all health, safety, hygiene, and environmental regulations within the outlet.
• Use, handle, and store operating equipment according to specifications and safety requirements.
• Participate in stock-taking activities as required.

3. Customer Engagement

• Welcome guests warmly, greet them with a friendly and professional attitude, and ensure they are treated with respect at all times.
• Interact with guests and provide professional service and appropriate solutions to their requests.
• Identify customers and understand their preferences to enhance their dining experience.
• Accurately take guest orders at the buffet.
• Explain menu items and ingredients to guests when required.
• Prepare and present food items in accordance with established standards.
• Educate guests on business unit facilities, products, and current promotions.
• Handle customer complaints, requests, and suggestions professionally, resolving issues where possible and escalating when necessary.

Job Requirements

Education

• 1-Year Culinary Certification or an equivalent National Qualification in Culinary Skills at Certificate Level.
• Membership with the South African Chefs Association and/or other relevant culinary accreditation bodies.

Experience

• Minimum of 6 months' experience in a culinary operation.

Skills and KnowledgeTechnical Competencies

• Equipment usage and storage.
• Culinary product knowledge.
• Cooking methodologies.
• Food safety legislation, standards, and regulations.
• Environmental and sustainability standards.
• Knife skills.
• Waste management.
• Stock control.
• Basic computer skills.

Core Behavioural Competencies

• Team cooperation and collaboration.
• Customer service skills, including the ability to deal professionally with difficult customers.
• Food preparation techniques.
• Sensory judgement through aroma, taste, colour, and texture.
• Safe and effective use of culinary and kitchen equipment.
• Ability to follow instructions accurately.
• Attention to detail, including checking material availability and working to specification.
• Ability to perform physical tasks such as cleaning, tidying, and cooking.
• Commitment to continuous learning and development.

Work Conditions and Special Requirements

• Ability to work shifts in line with operational requirements.
• Physically capable of moving and handling operating equipment.
• Willingness to perform similar functions in alternative outlets as required by operational needs.
• Ability to work in a fast-paced hospitality environment.

Equity

Preference will be given to employees from designated groups in line with the provisions of the Employment Equity Act No. 55 of 1998, Sun International South Africa (SISA) internal recruitment policies, and the applicable employment equity plans.