JOB DESCRIPTION – Commis Chef

Department: FOOD & BEVERAGE

Reports to: CDP/Sous Chef/ Executive Chef

Position Summary:

As a commis chef you’re training to be a great chef. In most kitchens you’ll do food preparation work and basic cooking under the supervision of a chef de partie or section chef, rotating through sections such as sauce, vegetables, fish and butchery roughly every six months.

The Goal of a Lanzerac Commis:

  • Must maintain a level of professionalism and communicate effectively.
  • Must show enthusiasm for the job, the restaurant and the hotel.
  • Must be considerate, patient and willing to help out fellow employees.
  • Must be able to tolerate pressure and work calmly and efficiently during busy times.
  • Possess the highest work ethics, personal morals and honesty beyond reproach.

Knowledge and Abilities:

  1. Maintaining high standards of hygiene
  2. Preparing the ingredients for a more senior chef
  3. Measuring dish ingredients and portion sizes accurately
  4. Dealing with stock rotation

Key Duties and Responsibilities:

  • To assist and monitor food stocks and stock movement.
  • To understand daily departmental costs and how they influence profit and loss results.
  • To ensure minimum kitchen wastage.
  • To learn and record skills and recipes from other members of the department.
  • To follow the cleaning schedules for the kitchen and clean the section and other areas as
  • directed.
  • To ensure stock is controlled and rotated. Accept and store deliveries
  • To ensure that mis en place is completed in your section.
  • To report any maintenance issues immediately.
  • To comply with the conditions of the food hygiene policies.
  • To be flexible and willing to help other departments at busy times if required.
  • Or any other duties as assigned

Please Send a motivational Letter to Both [email protected] and [email protected]

Before 15th July 2024