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Positions available:

  • Commis Chef - Arabic Cuisine
  • Commis Chef - Italian Cuisine
  • Commis Chef - Japanese Cuisine
  • Commis Chef - Pastry
  • Commis Chef - Staff Kitchen

Background:

  • Minimum 2 years’ experience in the catering field
  • Culinary course or apprenticeship preferred

Skills & Abilities:

  • Should possess strong interpersonal skills and above basic written and spoken English.
  • Have an ability to make quality food, cooking quality and supervisory decisions at the appropriate time.

Roles & Responsibilities include (but not limited to):

The positions of Commis Chef requires liaising with the Executive and Sous Chef, Chef de Cuisine or Chef on duty for all operational needs for the catering department and ensures that all food preparation and production is carried out to the highest standard.

  • Developing your skills in cooking and training of other staff and always maintain a positive attitude.
  • Work when and where required within all areas of the catering department.
  • Monitoring subordinate staff within the catering department and further ensure that all food produced is serviced to the highest standard.
  • Food preparation and servicing with an emphasis on quality, freshness and timing.
  • Assist and monitor the catering cleaning procedures and hygiene practices, according to HACCP requirements.
  • Checking of daily food requisitions and maintaining stock level control to prevent wastage.
  • Able to produce a wide range of food styles at any given location (e.g. Buffet, Plated, BBQ etc.)
  • Maintain good personal hygiene ensuring that a high standard of personal grooming is adhered to.
  • Report for duty on time and in the correct uniform provided.
  • Follow standard operating procedures (SOP’s) where implemented at all times.
  • Ensure knowledge of the products are maintained and communicated to all relevant personnel.
  • Learn and record skills and recipes from other members of the department.
  • Comply with all policies and procedures to ensure that they are followed.
  • Liaise with the Chef in charge and implement new menus/ dishes/ recipes and systems where applicable.

This position description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor or management.

A detailed job description will be provided to successful applicants.

Background:

  • Minimum 2 years’ experience in the catering field
  • Culinary course or apprenticeship preferred

Skills & Abilities:

  • Should possess strong interpersonal skills and above basic written and spoken English.
  • Have an ability to make quality food, cooking quality and supervisory decisions at the appropriate time.

Roles & Responsibilities include (but not limited to):

The positions of Commis Chef requires liaising with the Executive and Sous Chef, Chef de Cuisine or Chef on duty for all operational needs for the catering department and ensures that all food preparation and production is carried out to the highest standard.

  • Developing your skills in cooking and training of other staff and always maintain a positive attitude.
  • Work when and where required within all areas of the catering department.
  • Monitoring subordinate staff within the catering department and further ensure that all food produced is serviced to the highest standard.
  • Food preparation and servicing with an emphasis on quality, freshness and timing.
  • Assist and monitor the catering cleaning procedures and hygiene practices, according to HACCP requirements.
  • Checking of daily food requisitions and maintaining stock level control to prevent wastage.
  • Able to produce a wide range of food styles at any given location (e.g. Buffet, Plated, BBQ etc.)
  • Maintain good personal hygiene ensuring that a high standard of personal grooming is adhered to.
  • Report for duty on time and in the correct uniform provided.
  • Follow standard operating procedures (SOP’s) where implemented at all times.
  • Ensure knowledge of the products are maintained and communicated to all relevant personnel.
  • Learn and record skills and recipes from other members of the department.
  • Comply with all policies and procedures to ensure that they are followed.
  • Liaise with the Chef in charge and implement new menus/ dishes/ recipes and systems where applicable.
  •  

This position description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor or management.

A detailed job description will be provided to successful applicants.

Background:

  • Minimum 2 years’ experience in the catering field
  • Culinary course or apprenticeship preferred

Skills & Abilities:

  • Should possess strong interpersonal skills and above basic written and spoken English.
  • Have an ability to make quality food, cooking quality and supervisory decisions at the appropriate time.

Roles & Responsibilities include (but not limited to):

The positions of Commis Chef requires liaising with the Executive and Sous Chef, Chef de Cuisine or Chef on duty for all operational needs for the catering department and ensures that all food preparation and production is carried out to the highest standard.

  • Developing your skills in cooking and training of other staff and always maintain a positive attitude.
  • Work when and where required within all areas of the catering department.
  • Monitoring subordinate staff within the catering department and further ensure that all food produced is serviced to the highest standard.
  • Food preparation and servicing with an emphasis on quality, freshness and timing.
  • Assist and monitor the catering cleaning procedures and hygiene practices, according to HACCP requirements.
  • Checking of daily food requisitions and maintaining stock level control to prevent wastage.
  • Able to produce a wide range of food styles at any given location (e.g. Buffet, Plated, BBQ etc.)
  • Maintain good personal hygiene ensuring that a high standard of personal grooming is adhered to.
  • Report for duty on time and in the correct uniform provided.
  • Follow standard operating procedures (SOP’s) where implemented at all times.
  • Ensure knowledge of the products are maintained and communicated to all relevant personnel.
  • Learn and record skills and recipes from other members of the department.
  • Comply with all policies and procedures to ensure that they are followed.
  • Liaise with the Chef in charge and implement new menus/ dishes/ recipes and systems where applicable.

This position description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor or management.

A detailed job description will be provided to successful applicants.

Background:

  • Minimum 2 years’ experience in the catering field
  • Culinary course or apprenticeship preferred

Skills & Abilities:

  • Should possess strong interpersonal skills and above basic written and spoken English.
  • Have an ability to make quality food, cooking quality and supervisory decisions at the appropriate time.

Roles & Responsibilities include (but not limited to):

The positions of Commis Chef requires liaising with the Executive and Sous Chef, Chef de Cuisine or Chef on duty for all operational needs for the catering department and ensures that all food preparation and production is carried out to the highest standard.

  • Developing your skills in cooking and training of other staff and always maintain a positive attitude.
  • Work when and where required within all areas of the catering department.
  • Monitoring subordinate staff within the catering department and further ensure that all food produced is serviced to the highest standard.
  • Food preparation and servicing with an emphasis on quality, freshness and timing.
  • Assist and monitor the catering cleaning procedures and hygiene practices, according to HACCP requirements.
  • Checking of daily food requisitions and maintaining stock level control to prevent wastage.
  • Able to produce a wide range of food styles at any given location (e.g. Buffet, Plated, BBQ etc.)
  • Maintain good personal hygiene ensuring that a high standard of personal grooming is adhered to.
  • Report for duty on time and in the correct uniform provided.
  • Follow standard operating procedures (SOP’s) where implemented at all times.
  • Ensure knowledge of the products are maintained and communicated to all relevant personnel.
  • Learn and record skills and recipes from other members of the department.
  • Comply with all policies and procedures to ensure that they are followed.
  • Liaise with the Chef in charge and implement new menus/ dishes/ recipes and systems where applicable.

This position description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor or management.

A detailed job description will be provided to successful applicants.

Background:

  • Minimum 2 years’ experience in the catering field
  • Culinary course or apprenticeship preferred

Skills & Abilities:

  • Should possess strong interpersonal skills and above basic written and spoken English.
  • Have an ability to make quality food, cooking quality and supervisory decisions at the appropriate time.

Roles & Responsibilities include (but not limited to):

The positions of Commis Chef requires liaising with the Executive and Sous Chef, Chef de Cuisine or Chef on duty for all operational needs for the catering department and ensures that all food preparation and production is carried out to the highest standard.

  • Developing your skills in cooking and training of other staff and always maintain a positive attitude.
  • Work when and where required within all areas of the catering department.
  • Monitoring subordinate staff within the catering department and further ensure that all food produced is serviced to the highest standard.
  • Food preparation and servicing with an emphasis on quality, freshness and timing.
  • Assist and monitor the catering cleaning procedures and hygiene practices, according to HACCP requirements.
  • Checking of daily food requisitions and maintaining stock level control to prevent wastage.
  • Able to produce a wide range of food styles at any given location (e.g. Buffet, Plated, BBQ etc.)
  • Maintain good personal hygiene ensuring that a high standard of personal grooming is adhered to.
  • Report for duty on time and in the correct uniform provided.
  • Follow standard operating procedures (SOP’s) where implemented at all times.
  • Ensure knowledge of the products are maintained and communicated to all relevant personnel.
  • Learn and record skills and recipes from other members of the department.
  • Comply with all policies and procedures to ensure that they are followed.
  • Liaise with the Chef in charge and implement new menus/ dishes/ recipes and systems where applicable.

This position description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor or management.

A detailed job description will be provided to successful applicants.

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