Commis Chef (Polokwane)

Key Performance Areas

• Keep up to date with regards food products, trends and cooking methodologies required to deliver menus
• Prepare mise-en-place, conduct checks and preparations for service in line with SOP
• Support Chef de Partie in the daily operation and preparation of food / menu items according to recipe guidelines and preparation techniques – including preparation of vegetables, sauces, salads, cold starters; and hot dishes
• Control food stock and food cost in own section by minimising waste and off-cuts Check food stocks - reporting on shortages, throwing out food that is close to expiry and keep the fridge areas in good order.
• Resolve or report on any anomalies / spoilages to the required standards to management chefs
• Arrive at work ready for service dressed in relevant PPE with culinary tools / knives Identify issues with regards own workstation appearance and functioning of equipment and systems
• Check cleanliness of own section or station
• Be aware of and comply with health, safety, hygiene and environmental regulations in the outlets
• Use and store operating equipment in line with specifications and safety regulations Participate in stock takes
• Connect with all guests by providing them with a warm welcome, greeting them with a friendly smile, acknowledging them, and ensuring respect at all times Interact with guests and provide professional service standards and relevant solutions
• Identifies customers and understand their preferences
• Take guest orders accurately at the buffet
• Explain menu items
• Prepare food items for the guest and present in line with standards
• Educate customers on business unit facilities, products and current promotions Handle any customer complaints, requests and / or suggestions to resolution, escalating if necessa

Requirements

Education

• 1-Year Culinary Certification or equivalent national qualification in culinary skills at Certificate level Membership with South African Chef's Association

Skills and Knowledge

Behavioural

• Deep customer and market understanding
• Responsive to customer feedback
• Demonstrate end‑to‑end ownership for resolving customer problems
• Accountability
• Continuous improvement
• Transparency
• Collaborative and a team player
• Clear communicator
• Takes ownership

Technical

• Culinary Product Knowledge
• Cooking Methodology
• Legislation – food safety standards & regulations
• Environmental and sustainability standards
• Knife skills
• Waste management
• Stock control
• Basic Computer Skills