Commis Chef

Job Purpose: To assist in the running of a particular section of the kitchen.

Duties & Responsibilities:

Ensure that food cost is maintained at the agreed level (33 %) and that the correct profit margins are achieved by reducing wastage.

Ensure that all stock is kept under optimum conditions.

Ensure that all dishes leaving the kitchen are at the standard the company has set out.

Ensure daily kitchen Opening & Closing procedures are adhered to.

Ensure all other relevant checklists are complete e.g. temperature sheets & cleaning registers.

Minimise controllable costs.

Maintain a high level of co-operation with other departments in the hotel.

Ensure that all mise-en-place is always freshly prepared and on time.

Ensure that the necessary stock is available for kitchen service.

Ensure that all dishes that reach the pass are the correct portion, size, temperature and flavour.

Ensure that your section is kept clean, tidy and sanitised at all times. Clean as you go.

Ensure that any anticipated shortages are communicated to the Sous Chef or Executive Chef.

Always ensure that storerooms are packed in an acceptable manner, which reduces breakages and damages to company property.

Qualifications & Experience:

1-3 Years’ experience in a similar role in a 4-star restaurant

Must be able to works shifts, weekends and public holidays.

Must be physically fit and able to stand for prolonged periods.

Job Type: Full-time

Pay: R7 000,00 - R7 500,00 per month

Education:

• High School (matric) (Preferred)

Work Location: In person