Commis Chef (Cape Town)

• Accurately measuring meal ingredients for the Chef de

Partie.

• 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 Chef

de Partie.

• Receiving deliveries and verifying that all ordered items

have been delivered and are of good quality.

• Taking inventory of restaurant supplies and notifying the

supervisor of low or depleted supplies.

• Discarding all expired and spoiled food items stored in

the stock rooms, refrigerators, and freezers.

• Performing

basic cleaning duties and ensuring that work stations are properly sanitized.

• Plating and

presenting meal items as per the Chef de Partie’s instructions.

• Ensure that the utmost care is taken during preparation

of food as instructed by the Chef De partie, taking into account, tquality, garnishing, and presentation as per client

specification.

• Ensure that all cooking and blast chilling (CCP-3 and

CCP-4, respectively) records are properly completed on-time as per the HACCP

procedure.

• Adhere and comply to the company’s HACCP Policy’s rules

and regulations including, but not limited to: personal hygiene, CCP

documentation, food storage, hand-washing rules and regulations, glove policy,

sickness policy.

• Any

other reasonable task that may be required by management