Hospitality / Hotel / Catering / Tourism / Travel
South Africa - Western Cape , Cape Town - Central (Camps Bay - Maitland)
Our client is looking for a Commis Chef to join their company
Requirements
Matric
2 to 3 Years of work experience as a Commis Chef
Reside in Cape Town
Knowledge of Plant based food.
Relevant qualification advantagous
Food Preparation:
Prepare ingredients for cooking, including chopping, peeling, and washing vegetables, and other food items.
Measure and mix ingredients according to recipes and instructions.
Prepare basic dishes and assist with more complex dishes under supervision.
Cooking Assistance:
Assist senior chefs during service by performing basic cooking tasks such as grilling, frying, and boiling.
Follow instructions to ensure dishes are prepared according to standards.
Help with plating and presentation of dishes.
Kitchen Maintenance:
Maintain cleanliness and organization of the kitchen, including workstations, equipment, and storage areas.
Follow health and safety regulations, including proper food handling and storage practices.
Assist with cleaning duties, such as washing dishes, sanitizing surfaces, and taking out the trash.
Stock Management:
Monitor stock levels and inform senior chefs when supplies need to be replenished.
Assist in receiving and storing deliveries, ensuring items are stored correctly and efficiently.
Learning and Development:
Attend training sessions and workshops to improve culinary skills and knowledge.
Learn about different cooking techniques, recipes, and kitchen equipment.
Develop an understanding of the kitchen's workflow and procedures.
Teamwork and Communication:
Work closely with the kitchen team to ensure smooth operation during service.
Communicate effectively with other chefs and kitchen staff.
Follow instructions and take feedback from senior chefs to improve performance.
Quality Control:
Assist in ensuring that all dishes meet the restaurant's standards for quality and presentation.
Report any issues with food quality or kitchen equipment to senior chefs.
Adherence to Recipes and Standards:
Follow recipes and guidelines precisely to maintain consistency in dishes.
Adhere to portion sizes and presentation standards as directed by senior chefs.
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