Commi Chef (Pastry-Night Shift) - The Cape Town EDITION Hotel (Pre-Opening)

Prepare ingredients for cooking,
including portioning, chopping, and storing food. Wash and peel fresh fruits
and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food
according to recipes, quality standards, presentation standards, and food
preparation checklist. Prepare cold foods.

Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine
if they have been cooked sufficiently. Monitor food quality while preparing
food. Set-up and break down work station. Serve food in proper portions onto
proper receptacles.

Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check
and ensure the correctness of the temperature of appliances and food.

Follow all company and safety and security policies and procedures;
report maintenance needs, accidents, injuries, and unsafe work conditions
to manager; complete safety training and certifications. Ensure uniform
and personal appearance are clean and professional; maintain confidentiality
of proprietary information; protect company assets. Speak with others using
clear and professional language. Develop and maintain positive working
relationships with others; support team to reach common goals; listen
and respond appropriately to the concerns of other employees.

Ensure adherence to quality expectations and standards. Stand, sit, or walk
for an extended period of time or for an entire work shift. Reach overhead
and below the knees, including bending, twisting, pulling, and stooping. Move,
lift, carry, push, pull, and place objects weighing less than or equal to 25
pounds without assistance. Perform other reasonable job duties as requested
by Supervisors.

Safety and Security

• Follow company and department safety and security policies and procedures
  to ensure a clean, safe, and secure environment.
• Report work related
  accidents, or other injuries immediately upon occurrence
  to manager/supervisor.
• Follow policies and procedures for the safe
  operation and storage of tools, equipment, and machines.
• Use proper
  equipment, wear appropriate personal protective clothing (PPE), and employ
  correct lifting procedures, as necessary, to avoid injury.
• Complete
  appropriate safety training and certifications to perform work tasks.


• Identify and correct unsafe work procedures or conditions and/or report
  them to management and security/safety personnel.
• Follow property
  specific procedures for handling emergency situations (e.g., evacuations,
  medical emergencies, natural disasters).

Policies
and Procedures

• Follow company and department policies
  and procedures.
• Protect company tools, equipment, machines, or other
  assets in accordance with company policies and procedures.
• Ensure
  uniform, nametags, and personal appearance are clean, hygienic, professional
  and in compliance with company policies and procedures.
• Protect
  the privacy and security of guests and coworkers.
• Perform other
  reasonable job duties as requested by Supervisors.

Guest
Relations

• Assist other employees to ensure proper coverage
  and prompt guest service.

Communication

• Speak
  to guests and co-workers using clear, appropriate and professional
  language.

Working with Others

• Support all co-workers
  and treat them with dignity and respect.
• Develop and maintain positive
  and productive working relationships with other employees and departments.


• Partner with and assist others to promote an environment of teamwork
  and achieve common goals.

Quality Assurance/Quality
Improvement

• Comply with quality assurance expectations
  and standards.

Physical Tasks

• Stand,
  sit, or walk for an extended period of time or for an entire work shift.


• Reach overhead and below the knees, including bending, twisting, pulling,
  and stooping.
• Move, lift, carry, push, pull, and place objects weighing
  less than or equal to 25 pounds without assistance.

General
Kitchen

• Prepare all potentially hazardous foods at the correct
  temperature according to the HACCP guidelines.
• Follow appropriate
  personal hygiene procedures to ensure food served to guests is safe
  for consumption, including disinfecting hands prior to handling food and wearing
  a hat/hairnet and proper footwear.
• Follow and ensure compliance
  with food safety and handling policies and procedures, such as product rotation,
  First In-First Out (FIFO); dating, labeling, cleaning, and organizing
  coolers/freezers/storage areas; and Cold Chain compliance, across all
  food-related departments and areas.
• Ensure the quality of the food
  items and notify manager if a product does not meet specifications.


• Monitor the quantity of food that is prepared and the portions that
  are served in to control food waste and ensure that good food is not thrown
  away.
• Communicate any assistance needed during busy periods to the Chef
  to ensure optimum service to guests.
• Operate ovens, stoves, grills,
  microwaves, and fryers to prepare foods.
• Check and ensure
  the correctness of the temperature of appliances and food using thermostats
  and thermometers, including monitoring freezer systems, such as fans, drains,
  and doors, for proper operation, and report issues or problems to facility
  management.
• Report maintenance issues immediately to appropriate
  personnel (i.e., management or maintenance).
• Maintain up-to-date
  knowledge of company Food Safety Programs within assigned area
  of responsibility, as well as all local, state, and federal regulations.

Sanitation and Maintenance

• Wash and disinfect kitchen area
  including tables, tools, knives, and equipment to ensure sanitary conditions
  and meet the departmental standards, including using sanitizers required
  by health department.
• Set-up and break down work station with required
  mise en place, tools, equipment and supplies, ensuring items are to established
  specs, ensuring adequate fill of containers, storing items appropriately,
  and cleaning station as appropriate.
• Follow and ensure compliance
  with sanitation and cleaning procedures and pest control guidelines, reporting
  pest control issues to appropriate personnel.
• Disassemble and assemble
  kitchen equipment following safety procedures when cleaning.

Kitchen Tools & Equipment

• Use kitchen tools safely
  and appropriately, including using appropriate tools to open cartons, boxes,
  and cans; keeping knives sharpened; using proper knife handling procedures;
  using correct knives for particular food item or specific task; using dry pads
  when moving hot material; and engaging all appropriate safety devices prior
  to operating equipment.
• Use measuring tools (for example, scale,
  measuring cups, measuring spoons) to precisely measure ingredients and portion
  sizes.

Food Preparation

• Prepare and cook food
  according to recipes, quality standards, presentation standards, and food
  preparation checklist, establishing priority items.
• Prepare ingredients
  for cooking, including portioning, chopping, and storing food before use.


• Wash and peel (if required) fresh fruits and vegetables to prepare them
  for cooking or consumption.
• Test foods to determine if they have
  been cooked sufficiently, using methods such as tasting, smelling, or piercing
  them with utensils.
• Weigh, measure, and mix ingredients according
  to recipes or personal judgment, using various kitchen utensils
  and equipment.
• Monitor food quality while preparing food and throughout
  the day utilizing the HACCP forms and production charts.
• Prepare cold
  foods, including preparing salads, cold sandwiches, condiments,
  and dressings.

Set-up

• Ensure proper
  portion, arrangement, and food garnish to be served to waiters or patrons,
  according to standards.

Banquet/Buffet

• Breakdown work
  station and return and label back-up items according to proper food handling
  procedures.

Interpersonal Skills

• Team Work
• Diversity Relations

Personal Attributes

• Safety Orientation
• Dependability
• Presentation

Stock and Inventory

• Food Storage and Rotation

Basic Cookery

• Recipe

Education

Matric and culinary qualification

Related Work Experience

At least 1 year of related
work experience

Supervisory Experience

No
supervisory experience is required