Commis Chef - POOLED

Job Purpose

Responsible for the preparation and presentation of exceptional culinary products for restaurant, banqueting, and hotel operations, in accordance with Sun International's operational excellence standards, procedural compliance requirements, and customer experience expectations.

Key Performance Areas1. Food Preparation

• Keep up to date with food products, industry trends, and cooking methodologies required to deliver menu offerings.
• Prepare mise en place and conduct pre-service checks and preparations in line with Standard Operating Procedures (SOPs).
• Support the Chef de Partie in the daily operation and preparation of food and menu items according to recipe guidelines and preparation techniques.
• Prepare vegetables, sauces, salads, cold starters, and hot dishes to the required standards.
• Control food stock and food costs within own section by minimising waste and off-cuts.
• Monitor food stock levels, report shortages, remove food approaching expiry, and maintain organised refrigeration areas.
• Identify, resolve, or report food quality issues, spoilage, and other anomalies to management chefs in accordance with required standards.

2. Culinary Governance Standards

• Arrive at work prepared for service, dressed in the appropriate PPE and equipped with the required culinary tools and knives.
• Identify and report issues relating to workstation appearance, equipment, and system functionality.
• Ensure the cleanliness of own section or workstation at all times.
• Comply with all health, safety, hygiene, and environmental regulations within the outlet.
• Use, handle, and store operating equipment according to specifications and safety requirements.
• Participate in stock-taking activities as required.

3. Customer Engagement

• Welcome guests warmly, greet them with a friendly and professional attitude, and ensure they are treated with respect at all times.
• Interact with guests and provide professional service and appropriate solutions to their requests.
• Identify customers and understand their preferences to enhance their dining experience.
• Accurately take guest orders at the buffet.
• Explain menu items and ingredients to guests when required.
• Prepare and present food items in accordance with established standards.
• Educate guests on business unit facilities, products, and current promotions.
• Handle customer complaints, requests, and suggestions professionally, resolving issues where possible and escalating when necessary.

Education

• 1-Year Culinary Certification or an equivalent National Qualification in Culinary Skills at Certificate Level.
• Membership with the South African Chefs Association and/or other relevant culinary accreditation bodies.

Experience

• Minimum of 6 months' experience in a culinary operation.

Skills and KnowledgeTechnical Competencies

• Equipment usage and storage.
• Culinary product knowledge.
• Cooking methodologies.
• Food safety legislation, standards, and regulations.
• Environmental and sustainability standards.
• Knife skills.
• Waste management.
• Stock control.
• Basic computer skills.

Core Behavioural Competencies

• Team cooperation and collaboration.
• Customer service skills, including the ability to deal professionally with difficult customers.
• Food preparation techniques.
• Sensory judgement through aroma, taste, colour, and texture.
• Safe and effective use of culinary and kitchen equipment.
• Ability to follow instructions accurately.
• Attention to detail, including checking material availability and working to specification.
• Ability to perform physical tasks such as cleaning, tidying, and cooking.
• Commitment to continuous learning and development.

Work Conditions and Special Requirements

• Ability to work shifts in line with operational requirements.
• Physically capable of moving and handling operating equipment.
• Willingness to perform similar functions in alternative outlets as required by operational needs.
• Ability to work in a fast-paced hospitality environment.

Equity

Preference will be given to employees from designated groups in line with the provisions of the Employment Equity Act No. 55 of 1998, Sun International South Africa (SISA) internal recruitment policies, and the applicable employment equity plans.