Commis Chef (Wine Estate)

HAZENDAL WINE ESTATE; Stellenbosch; On-site; ZAR 50 000 - 200 000; Full time

Job summary

A leading culinary establishment in Stellenbosch is seeking a Commis Chef to join their kitchen team. In this entry-level role, you will assist in the preparation of food items and learn culinary techniques under the guidance of senior chefs. Responsibilities include food preparation, cooking, plating, and maintaining a clean workstation. This position offers an excellent opportunity to develop your culinary skills in a dynamic environment.

Qualifications

• Entry-level position requiring basic culinary skills and willingness to learn.
• Ability to follow instructions and recipes accurately.
• Strong communication skills to work within a team.

Responsibilities

• Assist in the preparation of ingredients and food items.
• Follow recipes for cooking and assembly of dishes.
• Maintain cleanliness and organization of the workstation.
• Monitor inventory levels and communicate needs to senior staff.
• Participate in training sessions to develop culinary skills.

Skills

Food preparation

Cooking techniques

Plating and presentation

Communication

Adaptability

Job description

Job Description

We are hiring a Commis Chef. A Commis Chef is an entry-level position in the culinary field.

Responsibilities

Assisting and supporting the kitchen team in the preparation and production of food items. The Commis Chef works under the guidance of senior chefs and is exposed to various aspects of kitchen operations to develop a strong foundation in culinary skills and techniques.

Key Responsibilities

1. Food Preparation: Assist in the preparation of ingredients, including chopping, slicing, and dicing vegetables, meats, and other food items according to established recipes and guidelines.
2. Cooking: Follow recipes and instructions to cook and assemble dishes, ensuring consistency in taste, texture, and presentation.
3. Plating: Assist in arranging and garnishing dishes on plates, ensuring they are visually appealing and in adherence to the established standards.
4. Station Maintenance: Maintain a clean and organized workstation, including proper storage of ingredients, utensils, and equipment. Adhere to food safety and sanitation standards.
5. Inventory Management: Assist in monitoring ingredient inventory levels and notify senior chefs or supervisors when supplies need replenishing.
6. Assistance to Senior Chefs: Collaborate with the senior kitchen staff in various tasks such as preparing sauces, stocks, and other foundational components of dishes.
7. Adherence to Standards: Ensure all food items prepared meet the quality, taste, and presentation standards set by the head chef or kitchen manager.
8. Communication: Maintain effective communication with fellow kitchen staff regarding orders, ingredients, and any kitchen-related concerns.
9. Learning and Development: Participate actively in training sessions and take the initiative to learn new cooking techniques and methods. Strive to improve culinary skills and expand knowledge of different cuisines.
10. Adaptability: Willingness to rotate between different kitchen stations, gaining exposure to various roles and responsibilities within the department.