Work-Force
Scope of Position: As a Commis Chef, you will be an integral part of the kitchen team, contributing to the preparation and presentation of food for breakfast, lunch, and dinner services, including A la Carte, room service, functions, and buffets. This role involves maintaining high standards of food quality, hygiene, and presentation while supporting and collaborating with the kitchen team.
Specific Responsibilities:
- Food Preparation & Presentation:
- Prepare and present menu items with variety and flair, adhering to cost margins specified by the hotel.
- Ensure all food items are prepared and presented to high standards for different service types (A la Carte, room service, functions, and buffets).
- Stock & Inventory Management:
- Implement and maintain stock control procedures to ensure minimal wastage and proper stock rotation.
- Order food supplies according to business demands, consulting with the Executive Chef for guidance and authorization.
- Coordination & Communication:
- Liaise with restaurant employees regarding menu item availability, additions, and changes.
- Work with and coordinate the activities of apprentices in food preparation and production as required.
- Hygiene & Safety:
- Maintain a clean and hygienic work environment, ensuring all equipment is serviced and cleaned.
- Adhere to Municipality and Health & Safety requirements, including completing grooming, spot check, and temperature control sheets.
- Ensure proper hygiene practices and minimize wastage/spoilage.
- Team Collaboration & Support:
- Attend daily shift briefings and actively participate in sharing ideas, opinions, and suggestions.
- Support and motivate kitchen colleagues, fostering a fun, professional, and disciplined work environment.
- Complete assigned tasks efficiently and in a timely manner, contributing to the overall success of the kitchen team.
- Quality Assurance:
- Strive to improve food quality based on customer feedback (e.g., ‘Trustyou’ results).
- Conduct daily checks of mise-en-place to ensure freshness and adherence to quality standards.
- Additional Duties:
- Perform any other reasonable duties as required by the department head.
- Assist and liaise with the chef on duty as required.
Qualifications:
- Education:
- Grade 12
- Diploma in Culinary Arts or Hospitality Management is advantageous.
Additional Information:
- Why Work for Us?
- Be part of a dynamic team that values high standards of food preparation and presentation.
- Opportunity to develop skills in a professional and supportive kitchen environment.