SUMMARY:
A Commis Chef is a crucial position in a professional kitchen
POSITION INFO:
Nestled within the Greater Pilanesberg area, Finfoot Lake Reserve is conveniently located just a short drive away from Johannesburg and Pretoria. This serene retreat provides a diverse range of activities, including team building, biking, paddle adventures, bush walks, game drives, sunset barge cruises, and even Segway safaris – offering something for everyone. Be it private rooms, conference facilities, or tented camps, Finfoot showcases a variety of wildlife and activities to captivate and entertain our guests, all delivered with the utmost service excellence.
As a proud member of the Dream Hotels & Resorts group, we actively envision a brighter future together. Committed to expanding extraordinary travel experiences, we continuously challenge ourselves to lead with purpose, ensuring accountability and making a positive impact on the local community.
Job Overview:
A Commis Chef is a crucial position in a professional kitchen, responsible to assist in the preparation and cooking of food items in various sections of the kitchen. They work under the guidance of the Head Chef and play a crucial role in the food production and smooth kitchen operations.
- Food Preparation: Assisting in the preparation of ingredients, mise en place, and cooking of dishes according to the recipes and standards set by the senior chefs.
- Station Support: Supporting the Chef de Partie or station chefs in the smooth operation of their section, including plating dishes, garnishing, and ensuring timely service.
- Learning and Development: Learning and honing cooking techniques, knife skills, and kitchen procedures under the guidance of more experienced chefs.
- Kitchen Organisation: Maintaining cleanliness and organization in the kitchen, including cleaning workstations, equipment, and storage areas.
- Assistance in Menu Execution: Helping to execute menu items, specials, and orders during service periods while following proper portion control and presentation guidelines.
- Quality Control: Ensuring that all dishes are prepared to the highest standards of quality, flavour, and consistency.
- Adherence to Health and Safety Standards: Following food safety and sanitation protocols to maintain a clean and safe working environment.
- Assistance in Inventory Management: Assisting in stock rotation, labelling, and inventory control within their section of the kitchen.
- Team Collaboration: Working collaboratively with other members of the kitchen team to ensure smooth operation during service and effective communication in a fast-paced environment.
Theoretical Knowledge and Experience
- Food Safety and Sanitation: Understanding the principles of food safety, proper hygiene practices, and sanitation procedures to prevent foodborne illnesses and maintain a clean and safe working environment.
- Knife Skills: Mastery of basic knife skills, including different types of cuts (e.g., julienne, dice, chiffonade), proper handling of knives, and knife maintenance.
- Cooking Techniques: Knowledge of fundamental cooking techniques such as sautéing, braising, roasting, grilling, poaching, and baking, as well as an understanding of how different cooking methods affect food texture, flavor, and appearance.
- Ingredient Knowledge: Familiarity with a wide range of ingredients, including meats, seafood, vegetables, herbs, spices, and pantry staples, as well as knowledge of seasonality, flavor profiles, and culinary uses of ingredients.
- Kitchen Equipment: Understanding the use and maintenance of common kitchen equipment and tools, such as stovetops, ovens, grills, fryers, blenders, mixers, and other essential kitchen appliances.
- Menu Planning and Recipe Execution: Ability to follow recipes accurately, understand cooking ratios and measurements, adjust recipes for portion sizes, and execute menu items to the standards set by the senior chefs.
- Culinary Terminology: Familiarity with culinary terminology and kitchen jargon used in professional kitchens to effectively communicate with other team members and understand recipe instructions.
- Basic Nutrition: Knowledge of basic nutrition principles, dietary considerations, and special dietary requirements to accommodate guests with food allergies, intolerances, or dietary preferences.
- Grade 12 certificate or equivalent qualification
- Culinary Arts certificate or Diploma and advantage.
- Food Presentation: Understanding the principles of food presentation, plate composition, garnishing techniques, and the importance of visual appeal in enhancing the dining experience for guests.
