Commis Chef

Location: Eastern Cape

Minimum Criteria Required:

- Completed cookery traineeship or equivalent.
- A formal qualification in Food Safety, such as HACCP or equivalent.
- 1 year of experience in producing basic food preparations and mise-en-place.

Key Performance Areas:

- Follow established policies, processes, and standards to ensure high-quality mise-en-place is prepared for chefs.
- Produce basic menu items to the standard established by the Head Chef.
- Adhere to standard food preparations as instructed.
- Ensure compliance with all relevant food safety, security, and health and safety policies, processes, and procedures in accordance with local legislation.
- Hold a current food handler health or HACCP certificate where applicable.
- Monitor to ensure all foods are stored in the correct places within food-safe environments and at the appropriate temperature.
- Demonstrate competent knife skills to accurately produce a variety of vegetable cuts.
- Possess knowledge of basic herbs, spices, and ingredients and their use.
- Exhibit competency in producing basic food preparations and mise-en-place.
- Follow formal policies, processes, and standards.
- Adhere to health, safety, security, and other legal requirements.

Competencies Required:

- Proficient in speaking and understanding English.
- Knowledge of GAAP POS and Microsoft Excel.
- Good understanding of food costing and wastage control.
- Sober habits.
- Ability to work effectively in a team and under high-pressure conditions.
- Strong knowledge of Food and Beverage service.
- Interested candidates are encouraged to apply