Chef De Partie

Commis Chef

Reports to: Chef de Partie / Sous Chef

Purpose of the Role

The Commis Chef is an entry-level culinary professional responsible for supporting senior chefs in the preparation, cooking, and presentation of menu items. This role provides the opportunity to develop fundamental culinary skills, gain experience across different kitchen sections, and build a strong understanding of kitchen operations, food safety, and professional standards.

Key Responsibilities

• Assist the Chef de Partie and Sous Chef in the preparation, cooking, and presentation of menu items in accordance with established recipes and quality standards.
• Carry out basic food preparation tasks, including peeling, chopping, portioning, weighing, and measuring ingredients.
• Prepare and maintain mise en place to ensure the assigned section is fully stocked and ready for service.
• Follow recipes, preparation methods, and instructions accurately to ensure consistency in quality, portion control, and presentation while minimising waste and supporting food cost control.
• Maintain a clean, organised, and hygienic workstation throughout each shift.
• Assist with receiving, checking, storing, and rotating deliveries in accordance with stock control and food safety procedures.
• Comply with all food safety, hygiene, sanitation, and cleaning standards in line with the restaurant's food safety management system.
• Learn and apply correct cooking techniques, plating methods, and presentation standards under the guidance of senior chefs.
• Support other kitchen sections as required to ensure efficient and coordinated service.
• Take direction positively, demonstrate a willingness to learn, and actively develop culinary knowledge and practical skills.
• Assist in maintaining kitchen equipment and report any maintenance or safety concerns to senior chefs.

Required Skills, Qualifications & Experience

• Formal culinary qualification preferred; however, relevant kitchen experience or apprenticeship training will be considered.
• Basic knife skills and an understanding of fundamental food preparation techniques.
• Strong willingness to learn, develop technical skills, and build a career within a professional kitchen.
• Ability to work efficiently and remain calm in a fast-paced, high-pressure environment.
• Good organisational skills with attention to detail.
• Strong communication and teamwork skills.
• Reliable, punctual, and committed to maintaining high standards of professionalism and food quality.
• Passion for food, cooking, and continuous learning.

Working Conditions, Hours & Expectations

• Full-time position requiring six (6) working days per week with one (1) scheduled day off.
• Shifts include mornings, evenings, weekends, and public holidays based on operational requirements.
• The role requires standing for extended periods, lifting and carrying kitchen equipment and supplies, and working safely with hot surfaces, sharp utensils, and commercial kitchen equipment.
• Company uniform, grooming, and personal hygiene standards must be maintained at all times.
• Compliance with all company policies, food safety procedures, and health and safety regulations is a condition of employment.

Employment Equity

The Company is committed to the principles of the Employment Equity Act and to creating a diverse, inclusive, and equitable workplace. Preference may be given to suitably qualified candidates from designated groups in accordance with the Company's Employment Equity Plan and applicable legislation. All appointments will be made based on merit, operational requirements, and the skills, qualifications, and experience required for the role.

Work Location: In person