Job Description
A Commis Chef is a crucial position in a professional kitchen, responsible to assist in the preparation and cooking of food items in various sections of the kitchen. They work under the guidance of the Executive Chef and play a crucial role in the food production and smooth kitchen operations.

• Food Preparation: Assisting in the preparation of ingredients, mise en place, and cooking of dishes according to the recipes and standards set by the senior chefs
• Station Support: Supporting the Executive Chef or station chefs in the smooth operation of their section, including plating dishes, garnishing, and ensuring timely service.
• Learning and Development: Learning and honing cooking techniques, knife skills, and kitchen procedures under the guidance of more experienced chefs.
• Kitchen Organisation: Maintaining cleanliness and organization in the kitchen, including cleaning workstations, equipment, and storage areas.
• Assistiance in Menu Execution: The Sous Chef assists in managing kitchen inventory, including ordering supplies, monitoring stock levels, and minimizing food wastage. They play a role in controlling food costs, portion sizes, and inventory rotation to optimize kitchen efficiency.
• Quality Control: Ensuring that all dishes are prepared to the highest standards of quality, flavour, and consistency.
• Adherence to Health and Safety Standards: Following food safety and sanitation protocols to maintain a clean and safe working environment.
• Assistance in Inventory Management: Assisting in stock rotation, labelling, and inventory control within their section of the kitchen.
• Team Collaboration: Working collaboratively with other members of the kitchen team to ensure smooth operation during service and effective communication in a fast-paced environment

Experience:

• Grade 12 certificate or equivalent qualification
• Culinary Arts certificate or Diploma and advantage.
• Proven track record of working in a hotel / resort kitchen

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