Commis Chef (Cape Town)

Accurately measuring meal ingredients for the Chef de Partie.
Preparing meal ingredients, which includes seasoning of different meats as well as washing, peeling, and chopping vegetables and fruits.
Preparing basic salads and sauces as directed by the Chef de Partie.
Receiving deliveries and verifying that all ordered items have been delivered and are of good quality.
Taking inventory of restaurant supplies and notifying the supervisor of low or depleted supplies.
Discarding all expired and spoiled food items stored in the stock rooms, refrigerators, and freezers.
Performing basic cleaning duties and ensuring that work stations are properly sanitized.
Plating and presenting meal items as per the Chef de Partie's instructions.
Ensure that the utmost care is taken during preparation of food as instructed by the Chef De partie, taking into account, tquality, garnishing, and presentation as per client specification.
Ensure that all cooking and blast chilling (CCP-3 and CCP-4, respectively) records are properly completed on-time as per the HACCP procedure.
Adhere and comply to the company's HACCP Policy's rules and regulations including, but not limited to: personal hygiene, CCP documentation, food storage, hand-washing rules and regulations, glove policy, sickness policy.
Any other reasonable task that may be required by management