Commis Chef (Hotel Kitchen)

Behind every good plate at this city hotel kitchen in Epping is a cook who preps properly, and that could be you. Someone who likes a bit of variety, but also likes doing things the right way, will enjoy this.

This post is in Epping (Western Cape). Please only apply if you can travel there daily.

• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Receive deliveries, check weights and reject short-dated produce.
• Train the kitchen assistants on knife safety and prep standards.
• Cook for banquets and conference lunches of 100 to 400 guests.
• Help cost recipes and track waste on the weekly sheet.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Clean down your section, deep-clean the fryer and scrub the extractor filters.

• Good knife skills and you can prep at speed
• Weekend, holiday and evening work is part of the deal
• Comfortable in heat, on your feet, for long split shifts
• You take instruction from the head chef without drama

• Stock and ordering experience on a system such as Micros or Pilot
• Halaal or kosher kitchen experience

• Two staff meals per shift
• Chef whites and safety shoes provided
• Transport allowance for split and late shifts
• Live-in accommodation at lodge postings

• Do not leave gaps unexplained; if you did casual banquet work between jobs, say so on your CV.
• List your stations (grill, pastry, cold, sauce) under each job; head chefs scan for this first.