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Commis Chef
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1 month ago1623 views
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General Details
Location:
Advertised By:Agency
Company Name:Job Placements
Job Type:Full-Time
Description
Assist with the preparation and presentation of high-quality dishes that meet 5-star standards.
Support senior chefs in daily kitchen operations, ensuring all mise en place is completed.
Uphold strict hygiene, cleanliness, and food safety practices at all times.
Contribute to creative menu development and ensure excellence in plating and presentation.
Work effectively under pressure while maintaining the highest culinary standards.
https://www.jobplacements.com/Jobs/C/Commis-Chef-1226962-Job-Search-11-6-2025-6-49-54-AM.asp?sid=gumtree
Id Subtitle 1341099248
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Job Placements
Selling for 10+ months
Total Ads3.66K
Active Ads3.66K
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Location: Stellenbosch
Salary: R7 000 – R12 000
Start: Available immediately
We are looking for a Demi / Commis chef to join our restaurant in Stellenbosch.
About the
Job:
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Help the Head Chef prepare and cook food
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Keep the kitchen clean and safe
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Assist with menu planning and new dishes
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Work well in a team, even during busy times
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Counting of stock
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Stock rotation – first in first out
Requirements:
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Kitchen experience
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Good cooking skills
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Able to work evenings, weekends, and holidays
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Hardworking, friendly, and responsible
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Living in or near Stellenbosch
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Be able to start immediately
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Provide contactable reference
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Previously work experience - at least 1 year experience
We Offer:
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Salary R7 000 – R12 000 (depending on experience)
Please send your CV to info@javabistro.net
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Java Bistro
1
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Duties: Strategic Leadership: Provide visionary leadership and strategic direction for the culinary department.Develop and execute long-term culinary plans aligned with the propertys goals and vision. Menu Creation and Innovation: Conceptualize, design, and oversee the creation of innovative and diverse menus that reflect culinary trends, seasonal ingredients and the establishments concept. Quality Assurance: Ensure uncompromising quality, taste, and presentation of all dishes.Lead by example in maintaining the highest culinary standards. Team Management: Oversee and mentor the kitchen team, including Sous Chefs, Chef de Parties, and kitchen staff.Cultivate a positive, high-performance work environment through effective leadership and mentorship. Menu Development: Lead the creation and development of recipes, dishes, and presentation techniques. Continuously seek ways to elevate the dining experience. Cost Control and Financial Management: Manage ingredient inventory, control costs, and optimize kitchen operations to achieve financial goals.Minimize wastage and maintain profitability. Kitchen Operations: Manage and streamline daily kitchen operations, including staff scheduling, production timelines, and workflow optimization. Staff Development: Foster the professional growth and development of kitchen staff.Provide ongoing training, coaching, and mentorship to enhance their culinary skills. Hygiene and Safety: Ensure strict adherence to food safety and sanitation standards throughout the kitchen. Maintain a clean, organized, and safe kitchen environment. Collaboration and Communication: Foster effective communication with team members, superiors, servers, and other departments.Ensure seamless coordination across all aspects of food service. Culinary Excellence: Drive the establishments reputation for culinary excellence, creativity and innovation.Stay updated on industry trends and participate in culinary competitions or events. Requirements: Culinary degree or equivalent culinary certifications.At least 2 - 3 years experience
https://www.executiveplacements.com/Jobs/B/Banqueting-Head-Chef-1242208-Job-Search-11-25-2025-10-02-50-AM.asp?sid=gumtree
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Executive Placements
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