Commis Chef (PH166)

At The President Hotel, our kitchen is where creativity, precision and teamwork come together to create memorable dining experiences. As we continue our journey toward luxury, we're looking for a Commis Chef with a minimum of 2 years' experience in a professional kitchen environment, ideally within a busy 4-star or 5-star hotel, restaurant or high-volume culinary operation. If you are passionate about food, confident with the foundations of professional cookery, and eager to develop your skills within a high-performing hotel kitchen, this opportunity is for you. Minimum Requirements Matric Certificate (Grade 12) Recognised Culinary qualification essential Minimum 2 years' experience in a professional kitchen environment Previous experience as a Commis Chef within a hotel, restaurant or high-volume kitchen preferred Experience within a busy 4-star or 5-star hotel environment advantageous Good knowledge of food preparation, basic cooking techniques and kitchen operations Understanding of food safety, hygiene and HACCP standards Ability to follow recipes, portion controls and presentation standards accurately Ability to work effectively in a fast-paced, high-volume kitchen environment Ability to work shifts, weekends and public holidays Professional grooming and a disciplined approach to kitchen operations South African ID or valid work permit CV must be fully updated prior to submission What You'll Be Doing Assisting with food preparation and cooking across different kitchen sections Preparing and maintaining mise en place to ensure readiness for service Following recipes, portion controls and presentation standards consistently Supporting senior chefs during preparation and busy service periods Ensuring food is prepared to the required quality, consistency and presentation standards Maintaining clean, organised and hygienic workstations at all times Following food safety, hygiene, HACCP and kitchen safety procedures Assisting with stock rotation, correct storage and minimising food waste Communicating effectively with chefs and other kitchen team members during preparation and service Developing your culinary knowledge through exposure to different kitchen sections and techniques Taking initiative to improve speed, accuracy and overall culinary skills Supporting the wider kitchen brigade wherever needed to ensure smooth and efficient operations Deadline:17th October,2026