Dream Hotels & Resorts lives by its 8 core values. Our team is dedicated to being reliable and accountable, fostering empathy to understand others' feelings and collaboratively find solutions, and prioritizing sustainability in environmental, financial, and social aspects. Rooted in humanity, trust, dynamism, excellence, and joy, we celebrate diversity, prioritise integrity, embrace creativity, pursue quality, and foster a joyful work environment to connect people with our surroundings and each other. These play a part in our day-to-day decision making & operational requirements.

Job Description

A Commis Chef is a crucial position in a professional kitchen, responsible to assist in the preparation and cooking of food items in various sections of the kitchen. They work under the guidance of the Sous Chef or Chef de Partie and play a crucial role in the food production and smooth kitchen operations.

• Food Preparation: Assisting in the preparation of ingredients, mise en place, and cooking of dishes according to the recipes and standards set by the senior chefs.
• Station Support: Supporting the Chef de Partie or station chefs in the smooth operation of their section, including plating dishes, garnishing, and ensuring timely service.
• Learning and Development: Learning and honing cooking techniques, knife skills, and kitchen procedures under the guidance of more experienced chefs.
• Kitchen Organization: Maintaining cleanliness and organization in the kitchen, including cleaning workstations, equipment, and storage areas.
• Assistance in Menu Execution: Helping to execute menu items, specials, and orders during service periods while following proper portion control and presentation guidelines.
• Quality Control: Ensuring that all dishes are prepared to the highest standards of quality, flavour, and consistency.
• Adherence to Health and Safety Standards: Following food safety and sanitation protocols to maintain a clean and safe working environment.
• Assistance in Inventory Management: Assisting in stock rotation, labelling, and inventory control within their section of the kitchen.
• Team Collaboration: Working collaboratively with other members of the kitchen team to ensure smooth operation during service and effective communication in a fast-paced environment.

Theoretical Knowledge:

• Grade 12 certificate or equivalent qualification
• Culinary Arts certificate or Diploma and advantage.
• Proven track record of working in a hotel / resort kitchen

Contact information

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