Commis Chef

JOB SUMMARY

Reporting to the Kitchen Management team, the successful candidate is responsible to assist in the kitchen operation, uphold the exceptional service standards and quality within a pressurized environment whilst you embrace the ethos of The Westin Cape Town Culture in accordance with Marriott International Policies and Procedures.

CANDIDATE PROFILE 

Education and Experience

• Recognised appropriate qualification advantageous
• 1- 2 years’ experience in reputable hot kitchen in a similar position within a 5 star environment
• Competency of all relevant cookery skills
• Ability to work within a pressurized environment
• Ability to use Initiative and be proactive and self-driven
• Ability to work without supervision and within a team
• Ability to work within a pressurized environment 
• Ability to manage and work with high volume work load
• Attention to detail pertaining to area of responsibility
• Required to work rostered shifts and irregular hours as per operational requirements
• Flexible working hours as well as available to work weekends and Public holidays as per operational requirements

CRITICAL WORK ACTIVITIES

• Preparation and service of dishes within the pastry section 
• Proactive, self-motivated Individual with good professional work ethic
• Support the operations within the pastry kitchen 
• Sound understanding of all health & safety regulations
• Ensure the highest standards of hygiene and quality are maintained throughout the kitchen
• Assist where necessary within the kitchen departments.

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.