Commis Chef

Duties:

• Perform mise en place, including preparation, cutting of meat and fish, and other essential prep work.
• Cook and plate food as instructed by senior chefs.
• Coordinate with other kitchen staff, including apprentice chefs, to ensure efficient food service.
• Properly handle kitchen equipment, utensils, and machinery while ensuring safety procedures are followed.
• Communicate with morning or afternoon shift to ensure a smooth handover of responsibilities.
• Maintain food quality and presentation standards based on guidelines set by the Head Chef and senior kitchen team.
• Ensure proper rotation of products in storage and refrigerators.
• Clear and store food surplus properly after every service.
• Assist with proper storing of stock received.
• Report any malfunctioning equipment or maintenance issues to senior chefs.
• Assist in monthly kitchen inventory counts.

• Matric Certificate
• A relevant culinary qualification
• Minimum 1 year experience in a kitchen environment
• Basic knowledge of food and beverage service standards
• Time Management and good communication skills