Chefs

EXTERNAL VACANCY

COMMI CHEFS IN THE VAAL

Key Responsibilities:

1. Food Preparation and Cooking:
   • Oversee the preparation, cooking, and presentation of all banquet food.
   • Ensure that all food is cooked to the correct temperature and consistency.
   • Maintain high standards of food hygiene and safety in accordance with health regulations.


2. Quality Control:
   • Conduct regular quality checks to ensure that all food meets the highest standards of taste, presentation, and consistency.
   • Address and resolve any issues related to food quality or guest satisfaction.

1. Grade 12
2. Minimum of 2 years of experience in a high-volume culinary environment.
3. Previous experience as a Banquet Chef or in a similar position preferred.

1. Strong culinary skills and creativity.
2. Excellent leadership and team management abilities.
3. Effective communication and interpersonal skills.
4. Ability to multitask and work under pressure.
5. Strong organizational and time management skills.

1. Culinary equivalent certification from an accredited culinary institution preferred.
2. Food safety certification required.

1. Ability to stand for extended periods and work in a fast-paced environment.

1. Dynamic and fast-paced kitchen environment.
2. Regular exposure to heat, steam, and kitchen equipment.
3. May require working evenings, weekends, and holidays to accommodate banquet schedules.