Commis Chef (Seasonal)

21c Museum Hotels; Cape Town; On-site; ZAR 50 000 - 200 000; Full time

Job summary

A hospitality group in Cape Town is seeking a Commis Chef to join their kitchen team. Responsibilities include preparing and presenting menu items, ensuring food hygiene and safety, and maintaining a clean work environment. The ideal candidate has at least 1 year of food production experience, strong communication skills, and a positive attitude. Flexible working hours are required, including mornings and weekends.

Qualifications

• 1 year of experience in food production environment.
• Food Hygiene and Safety trained.
• Ability to work well under pressure in a fast-paced environment.

Responsibilities

• Prepare and present menu items within specified cost margins.
• Ensure strict stock rotation and minimum wastage.
• Communicate daily with supervisors to ensure open lines of communication.

Skills

Strong communication skills

Outstanding guest services skills

Enthusiastic and positive attitude

Education

Minimum Matric (Grade 12)

Job description

Company Description

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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.