Commis Chef

Sun International•Sun City, AZ

22h•Onsite

About The Position

Responsible for the food preparation and presentation of exceptional culinary products for the restaurant / banqueting / hotel operations according to Sun International’s operational excellence standards, procedural compliance and customer experience expectations.

Requirements

Grade 12
1-Year Culinary Certification or equivalent national qualification in culinary skills at Certificate level
Membership with South African Chef’s Association and other relevant culinary accreditation
6 months experience in culinary operation
OE usage and storage
Culinary Product Knowledge
Cooking Methodology
Legislation – food safety standards & regulations
Environmental and sustainability standards
Knife skills
Waste management
Stock control
Basic Computer Skills
Team Co-operation
Dealing with customers - coping with rudeness, preparation of food
Judgement through the senses viz aroma, taste, colour, texture
Using culinary and kitchen equipment
Following instructions
Checking – availability of materials; working to specification
Performing physical tasks – cleaning; tidying; cooking
Continuous learning

Responsibilities

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 necessary