- COMMIS CHEF
APPLICATION DEADLINE
15TH DECEMBER 2024
Experience and Skills Required
- Minimum 2 years of experience in Food Production and Commercial Kitchen.
- Ability to manage, supervise and train junior Kitchen Staff.
- Have a solid understanding of Food Production, Health and Safety Regulations.
- The ability to stand for extended periods.
- The ability to work under pressure.
- Excellent organizational skills.
- Effective communication skills.
Education Required
- Diploma or a Certificate in Food Production, Hotel Management, Culinary Degree or any Degree relevant to this field.
- A Food handler’s license.
Key Accountabilities:
- Food preparation and presentation.
- Ensure the kitchen & machines are clean and sanitized.
- Ensure that all food are stored correctly.
- Ensure that all food produced are of the correct quality.
- Organize his/her stations.
- Supervise stewards operations & keep a tab on their performance, guide them and ensure discipline is maintained.
- On job training of new and old stewards on good hygiene practices.
- Communicate to his/her supervisors on all kitchen operations.
- Give necessary feedback, and advice to supervisors on issues, challenges within the unit.
- Report for duty punctually, in the correct uniform, clean and neatly pressed.
- Preparation of Staff Meals i.e. Breakfast & Lunch.
- Doing daily/monthly stock take.
- Relieve the Chef de-partie when off duty.
- Ensure fridge is checked prior to production and cleaned.
- Ensure fridge and freezer’s temperatures are recorded.
- Ensure that the kitchen operates in a timely way that meets Café 748 quality standards
- Accurately measuring meal ingredients for the Kitchen Seniors on duty.
- Preparing meal ingredients, which includes seasoning of different meats as well as washing, peeling, and chopping vegetables and fruits.
- Preparing basic salads and sauces as directed by the Kitchen Seniors on duty.
- Receiving deliveries and verifying that all ordered items have been delivered and are of good quality.
- Ensure FIFO method is followed all through.
- Taking inventory of Kitchen supplies for both food and cutleries and notifying the supervisor of low or depleted supplies.
- Discarding all expired and spoiled food items stored in the refrigerators and freezers.
- Recording wastages and ensure proper waste management.
- Performing basic cleaning duties and ensuring that workstations are properly sanitized.
- Any other reasonable requests made by Management/supervisor
- Identify and report hazards, near misses, incident and accidents.
- Adhere to the company’s principals and industry best practices.
- You are expected to support the implementation of the Environmental Management System (EMS) within your department and the company.
All applications should be sent to [email protected] on or before 15th December 2024