Canteen Commis Chef - Cape Town Region
FAIRMONT
Job Description The Canteen Commis Chef will be focused, with special attention placed upon continuous practice to master skills and tasks assigned to them by their supervisors. Always act in a professional manner using the company’s Mission, Vision, and Values. The Successful candidate will strive to exceed the Heartist expectations and take the culinary team to go from good to great. Responsibilities : Communication and Conduct Attend daily shift briefings to keep yourself informed of daily operational requirements. Communicate daily with supervisors to ensure open lines of communication. Promote a fun/ professional and disciplined work environment. Actively share ideas, opinions & suggestions in daily shift briefings. Always present yourself in a full chef’s uniform following all personal hygiene and grooming requirements Support & motivate kitchen colleagues. To cook meals for Heartist. Managing kitchens' operations, planning menus/ meals accordingly. Maintain proper sanitary conditions, including the cleaning of utensils, equipment and facilities. Health and Safety Always promote Health and Safety Ensure personal knives and tools are at the utmost cleanliness and always maintained. Ensure proper hygiene practices are always followed in line with the Food Safety Programme. Ensure that all areas in the Canteen kitchen are always kept clean and tidy. Adopt a clean as you go approach. To assist in clearing, within the kitchen, including in-depth cleaning, using any approved specialized products and methods laid down. Stock Management Maintain cleanliness and proper rotation of stock in all chillers following FIFO system. Ensure storeroom requisitions are accurate to minimize repeat visits. Ensure stock is stored and labelled correctly. Monitor food storage & supplies. Training and Development To undergo training in both formal courses and on-the-job to develop cooking and kitchen organizational skills. Actively seek tools for self-growth and development. Complete all assigned training on the Ines platform. Sustainability and Stock Always minimize wastage/ spoilage and record wastage on Winnow system. To aid stock taking within the total Kitchen Department in conjunction with the Executive Chef. Food Quality and Control Perform tasks to the standards & expectations set forth, ensure that all food cooked and served is of a high quality and served at a safe and appropriate temperature. Record Food temperatures daily and freeze a sample bag. Daily checks of all mise en place to ensure freshness & quality standards. Complete assigned tasks in an efficient and timely manner. Act as an extension of kitchen managers to ensure food consistency & quality. Follow up tasks as dictated by business volumes and supervisors. Perform any other reasonable duties as and when requested by the department head.
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