Commis Chef

• This position involves food preparation and presentation with flair for breakfast, lunch and dinner for A la Carte, room service, functions and buffet service.
• Maintain a clean and hygienic work environment whilst ensuring a product of high quality and presentation standards.
• Demonstrate commitment to customer service for internal and external customers.
• Prepare and present menu items showing variety and flair, within the cost margins specified by the hotel.
• Ensure strict stock rotation and minimum wastage. Have stock control procedures implemented and maintained.
• Liaise with Restaurant employees regarding the availability of menu items, additions to the menu and any relevant changes.
• Prepare and ensures availability of mis en place as required.
• Keep all working areas clean and tidy. Ensure all equipment is maintained, serviced and cleaned. Report any problems to the Head Chef.
• Assist and liaise with chef on duty as required.

Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.