Commis Chef-2x positions

Minimum criteria required:

• Completed cookery traineeship or equivalent
• A formal qualification in Food Safety, for example HACCP or equivalent
• 1-2 Year of experience in producing basic food preparations and mise-en-place

Key Performance Areas of this position include:

• Follow the 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
• Follow standard food preparations as instructed
• Ensure to adhere to all relevant food safety, security and health and safety policies, processes and procedures ensuring compliance with local legislation
• Where applicable, to hold a current food handler health or HACCP certificate
• Monitor to ensure all foods are always stored in the correct places in food safe environments and at the right temperature
• Competent knife skills to accurately produce a range of different vegetable cuts
• Knowledge of basic herbs, spices and ingredients and their use
• Competent in producing basic food preparations and mise-en-place
• Able to follow formal policies, processes and standards
• Ability to follow health, safety, security and other legal requirements

Competencies required:

• Be able to speak and understand English
• Knowledge of POS system and MS Excel
• Good knowledge of food costing and wastage control
• Sober habits
• Ability to work well in a team and under high levels of pressure
• Good knowledge of F&B Service

Remuneration:

R8,500 monthly.

Live-in accommoodation is provided.

Should you wish to reach out, please see below: