Commis Chef (Pastry)

Purpose of the position: Responsible for station (pastry) preparation and mise en place and executing buffet breakfasts, lunches, dinners and or banqueting functions. Responsible for buffet service and replenishment. Ensure that all foods and menus are ready 30 minutes prior to opening times. Assist the Sous Chef and Chef de Partie in food stock counts and OE counts. Assist and maintain proper kitchen hygiene standards set out. Keep work surface areas always clean. Apply Clean as you go method. Report faulty equipment to sous chef. Requirements: Grade 12 Culinary qualification will be an advantage Previous experience in similar role Knowledge of Basic Food Hygiene Housekeeping experience preferred Ability to work with all sorts of food products Must be able to work flexible hours to include all shifts, weekends and holidays Must be available to start immediately Skills & Knowledge: Identifying food products Basic methods of baking and dessert making Read and understand menus Basic pastry skills Basic knife skills Basic hygiene skills Responsibilities: To assist the pastry team, with baking and pastry making. Assist in bulk dessert production. You may end up doing some of the following always Ensuring good hygiene and health and safety Preparing ingredients for the team Measuring dish ingredients and portion sizes Helping with deliveries of stock Maintaining high standards of hygiene Rotating food, putting away inventory and dealing with deliveries Learning about food safety techniques Running a section or station to the best of your ability Carrying out daily duties of your area or section Assist in maintaining the budgeted food cost Ensure all foods are prepared in accordance with excellent hygiene standards Communicate out of stock items to senior chefs Ensure food is of the highest quality and all standards are met Please note only shortlisted candidates will be contacted. If you have not heard from us in 2 weeks, please consider your application unsuccessful.

Location: Pretoria, ZA

Posted Date: 3/5/2025