Commis Chef

• Does all the mise en place, preparation, cutting of meat, fish.
• Cooking and arranging of food as instructed.
• Co-ordinate activities to ensure an efficient and smooth food service.
• Controls cost by minimising spoilage waste and exercising portion control.

• Minimum of 1 year experience in a similar position
• Competent knife skills
• Knowledge of basic herbs, spices and ingredients and their use
• Able to ensure all prep is done
• Must be able multitask and handle pressure

• Matric Certificate
• Diploma in professional cookery advantageous

Leeu Collection