Commis Chef (Seasonal)

Accor Hotel; Cape Town; On-site; ZAR 50 000 - 200 000; Full time

Job summary

A leading hotel chain in Cape Town is looking for a Commis Chef to join their kitchen team. Responsibilities include food preparation and presentation for various meals, maintaining cleanliness, and ensuring high-quality standards. The ideal candidate should have at least 1 year of experience in a food production environment, strong communication skills, and a positive attitude. The role requires flexibility as it may involve working mornings, weekends, and holidays. Join us to start your career in the culinary field!

Qualifications

• 1 year of experience in a food production environment is required.
• Previous hotel experience is preferred.
• Food hygiene and safety training is essential.

Responsibilities

• Prepare and present menu items with variety and flair.
• Ensure stock rotation and control wastage.
• Maintain cleanliness and hygiene in the work environment.

Skills

Strong communication skills

Guest services skills

Positive attitude

Ability to work under pressure

Education

Matric (Grade 12)

Job description

Job title: Commis Chef (Seasonal)

Job Location: Western Cape, Cape Town

Deadline: January 10, 2026

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Company Description

• We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.
• By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https : / / careers.accor.com /
• Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS

Job Description

• A Commis Chef works as part of the kitchen team. As a Commis Chef you will engage in cooking, baking, pastry cooking, or butchering duties. This position also involves food preparation and presentation with a flair for breakfast, lunch, and dinner for A la Carte, room service, functions, and buffet service respectively. Maintaining a clean and hygienic work environment, whilst ensuring a product of high quality and presentation standards is vital. Lastly, demonstrating commitment to customer service for internal and external customers is required.

Specific duties, responsibilities & Key performance areas

Responsibilities

• Prepare and present menu items showing variety and flair, within the cost margins specified by the hotel.
• Ensure strict stock rotation and minimum wastage. Have stock control procedures implemented and maintained.
• Order necessary foods according to proposed business demands. Consult with Executive Chef for guidance and authorisation of order.
• Liaise with Restaurant employees regarding the availability of menu items, additions to the menu and any relevant changes.
• Work with and co-ordinate the work of apprentices in the preparation and production of food as required.
• Prepare and ensures availability of mise-en-place as required.
• Keep all working areas clean and tidy. Ensure all equipment is maintained, serviced and cleaned. Report any problems to the Executive Chef.
• Attend daily shift briefings to kitchen colleagues
• Promote a Fun / Professional and Disciplined work environment
• Support & Motivate kitchen colleagues
• Actively share ideas, opinions & suggestions in daily shift briefings
• Ensure storeroom requisitions are accurate to minimize repeat visits
• Perform tasks to the standards & expectations set forth
• Promote Health and Safety at all times
• Ensure proper hygiene as per Municipality and Health & Safety requirements
• Complete all grooming, spot check and temperature control sheets as required
• Maintain cleanliness and proper rotation of product in all chillers
• Minimize wastage / spoilage
• Communicate daily with supervisors to ensure open lines of communication
• Complete assigned tasks in an efficient and timely manner
• Strives to improve ‘Trustyou’ results for Food Quality
• Daily checks of all mise en place to ensure freshness & quality standards
• Performs any other reasonable duties as required by the department head
• Assist and liaise with chef on duty as required

Qualifications

• Minimum Matric (Grade 12)
• 1 year of experience in food production environment
• Previous Hotel experience an asset.
• Food Hygiene and Safety trained.
• Strong communication skills
• Have an enthusiastic and positive attitude.
• Must possess outstanding guest services skills, professional presentation and sophisticated communication skills.
• Must be able to handle a multitude of tasks in an intense, ever-changing environment.
• Available to work flexible hours that may include early mornings, weekends and / or holidays.
• Ability to work well under pressure in a fast-paced environment.
• Ability to work cohesively with fellow colleagues as part of a team.
• Hospitality / Hotel / Restaurant jobs