A luxury restaurant Commis Chef assists station chefs (Chef de Partie) with high-end food preparation, focusing on precision, speed, and consistency . Key duties include creating mise en place for refined dishes, maintaining immaculate hygiene standards, executing techniques precisely, and supporting senior staff during service. Key Responsibilities Mise en Place : Prepare ingredients (chopping, washing, peeling) to exact specifications for sauces, meats, and vegetables. Service Support: Assist the Chefs de Partie on designated stations (hot/cold/pastry) during service to ensure fast, efficient, and high-quality output. Quality Control: Follow precise recipes and plating standards to maintain the restaurant's reputation. Hygiene & Safety: Ensure strict adherence to food safety, HACCP, and cleaning protocols (including proper stock rotation). Learning & Growth: Learn from senior chefs, showing discipline, dedication, and a willingness to rotate through different sections. Requirements Previous experience in a high-quality or fine-dining kitchen. Strong basic knife skills and understanding of cooking techniques. Punctual; disciplined, and able to work under pressure. Relevant culinary qualifications are highly regarded.

Key Performance Areas: Prepare high-quality mise-en-place according to established recipes and standards Assist in the production of basic menu items under the guidance of the Head Chef Follow all food preparation instructions and recipes with precision Adhere strictly to food safety, hygiene, and health & safety protocols Ensure food is stored in food-safe conditions and at appropriate temperatures Maintain cleanliness and organization in work areas Use proper knife techniques to produce a variety of vegetable cuts Demonstrate knowledge of basic ingredients, herbs, and spices and their appropriate usage Ensure minimal food wastage and follow lodge's cost control procedures Comply with all security, legal, and safety procedures relevant to food handling Minimum Requirements: Completed cookery traineeship or equivalent certification A formal qualification in Food Safety (e.g., HACCP or equivalent) Minimum of 1 year experience in basic food preparation and mise-en-place Valid food handler health certificate (if applicable) Core Competencies: Proficient in English (spoken and written) Basic knowledge of GAAP POS and MS Excel Understanding of food costing, portioning, and wastage control Reliable, professional, and exhibits sober habits Ability to remain calm and productive under pressure Strong teamwork ethic and positive attitude Basic understanding of Food & Beverage (F&B) service Additional Information: This is a live-in/onsite role , offering a unique opportunity to work in a 5-star hospitality setting Candidates must be willing to work flexible hours, including weekends and holidays A passion for culinary arts and a desire to learn and grow within a high-end kitchen environment is essential

Location: Stellenbosch About Roll A luxury hospitality portfolio known for sophisticated escapes and unique guest experiences offers dynamic career opportunities to positive, vibrant, and energetic individuals. The Commis Chef is responsible for assisting the kitchen team in the preparation, cooking, and presentation of high-quality dishes while ensuring adherence to hygiene, safety, and cost control standards. Main Responsibilities: Perform mise en place, including the preparation and 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 Commis Chefs to ensure a smooth handover of responsibilities. Maintain food quality and presentation standards based on the 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 the proper storing of stock received. Report any malfunctioning equipment or maintenance issues to senior chefs. Assist in monthly kitchen inventory counts. Maintain thorough knowledge of hotel facilities and assist guests with inquiries in a professional manner. Attend meetings, training sessions, or courses as required. Experience and Skills: Minimum 1 year experience in a kitchen environment Basic knowledge of food and beverage service standards Inherent Requirements: Matric Certificate A relevant culinary qualification Preference given to candidates from Franschhoek and neighbouring areas Strong time management and communication skills Attention to detail Ability to work under pressure

A luxury restaurant Commis Chef assists station chefs (Chef de Partie) with high-end food preparation, focusing on precision, speed, and consistency . Key duties include creating mise en place for refined dishes, maintaining immaculate hygiene standards, executing techniques precisely, and supporting senior staff during service. Key Responsibilities Mise en Place : Prepare ingredients (chopping, washing, peeling) to exact specifications for sauces, meats, and vegetables. Service Support: Assist the Chefs de Partie on designated stations (hot/cold/pastry) during service to ensure fast, efficient, and high-quality output. Quality Control: Follow precise recipes and plating standards to maintain the restaurant's reputation. Hygiene & Safety: Ensure strict adherence to food safety, HACCP, and cleaning protocols (including proper stock rotation). Learning & Growth: Learn from senior chefs, showing discipline, dedication, and a willingness to rotate through different sections. Requirements Previous experience in a high-quality or fine-dining kitchen. Strong basic knife skills and understanding of cooking techniques. Punctual, disciplined, and able to work under pressure. Relevant culinary qualifications are highly regarded.

This is a fantastic entry-level opportunity for an individual eager to grow and develop their culinary skills in a professional safari kitchen. The ideal candidate is reliable, adaptable, and genuinely comfortable living and working in a remote bush setting, where teamwork, flexibility, and a positive attitude are everything. Core Criteria: Some prior kitchen or hospitality experience advantageous Hardworking, reliable, and willing to learn and develop Ability to work effectively and collaboratively within a team Adaptable and comfortable living and working in a remote bush environment Respectful, professional, and hospitable in conduct and attitude Ability to follow instructions and adhere to kitchen standards and procedures Passionate about the hospitality industry and committed to growth Core Responsibilities: Assist the kitchen team with daily food preparation and mise en place across all sections Maintain consistency and quality in all food preparation tasks as directed by senior chefs Adhere to all hygiene, food safety, and cleanliness standards at all times Support the kitchen team during service across all meal periods Assist with stock control, receiving, and the reduction of wastage Follow recipes, preparation methods, and plating standards as instructed Maintain a clean and organised workspace at all times Support senior kitchen staff with any additional duties as required Remuneration & Benefits: Staff rations to the value of R2,300 per month Overtime pay included Sunday and public holiday pay included Live-in position (shared accommodation provided) Access to communal kitchen and TV room

Tsogo Sun welcomes job applications from passionate and hard-working team players who want to be part of our ever growing family. We value our employees and provide them with the means to grow within the company, opening many doors in the process. If this is an offer that excites you, send in your application and you could be the newest addition to our family. Our successful Commis Chefs · manage all functions of the kitchen, including food preparation and presentation, portion and quality control operating equipment, menus, function sheets and guest service · maintain the health, hygiene and professional appearance of the kitchen and all who work in it · build and maintain a working environment in which staff are fully trained, supportive of each other and competent · fulfil guests service requirements promptly and with a positive approach · work as part of a team or individually to deliver high quality standards. If you have these qualifications, join our team: Matric (NQF 4); numeracy skills; good verbal and written skills in English; a minimum of 6 months experience in a similar environment. CLOSING DATE: 29 May 2026 To apply, your written application must include: · CV (maximum 4 pages) · contactable references (with telephone numbers) · covering letter with three reasons why youre our top candidate for the job!

Duties: Perform mise en place, including the 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 Commis Chefs to ensure a smooth handover of responsibilities. Maintain food quality and presentation standards based on the 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 the proper storing of stock received. Report any malfunctioning equipment or maintenance issues to senior chefs. Assist in monthly kitchen inventory counts. Have a thorough knowledge of hotel facilities and be able to assist guests with inquiries in a professional manner. Attend any meetings or training sessions or courses as required. Requirements: 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 Attention to detail Ability to work under pressure

Commis Chef – Maison Grace Maison Grace is looking for a passionate and hardworking Commis Chef to join our culinary brigade. This is an excellent opportunity for a young chef eager to grow within a professional luxury hospitality environment while learning from experienced culinary leaders. We are seeking individuals with strong work ethic, attention to detail, and genuine passion for food and hospitality. Key Responsibilities Assist with daily food preparation and mise en place Support senior chefs in service and kitchen operations Maintain cleanliness and organization of kitchen stations Follow recipes, portion control, and presentation standards Ensure food safety and hygiene procedures are always followed Assist with stock rotation and kitchen prep duties Contribute positively to a disciplined and team-focused kitchen culture Requirements Previous kitchen experience advantageous Culinary qualification or currently studying towards one preferred Passion for cooking and willingness to learn Ability to work under pressure in a fast-paced environment Good communication and teamwork skills Professional attitude and strong personal hygiene standards Flexible and willing to work shifts, weekends, and public holidays What We Offer Opportunity to grow within a luxury hospitality environment Hands-on training and mentorship from experienced chefs Dynamic and professional kitchen culture Career development opportunities To Apply Please send your CV and a short motivation to: chef@Apply Below Only shortlisted candidates will be contacted. Location: V&A Waterfront Start Date: ASAP