Commis Chef - Durban CC at South African Reserve Bank

Brief description

The main purpose of this position is to provide food preparation and cooking services in all sections of the kitchen, under the guidance and supervision of the Hospitality Services Coordinator, within the Durban Cash Centre of the South African Reserve Bank (SARB). 

Detailed description

The successful candidate will be responsible for the following key performance areas:

• Plan and perform tasks against work plans as defined by the team leader. 
• Identify, evaluate and solve defined, routine and new problems within a familiar context, applying solutions based on relevant evidence and procedures while demonstrating an understanding of the consequences. 
• Prepare and cook quality food items which includes, but is not limited to, salads, baked foods, refreshments and so forth, as per an approved menu. 
• Provide support to the Hospitality Services Coordinator where required, including, but not limited to, stock management, cleaning, department administration, scullery duties and procurement, which includes the ordering of ingredients required for food preparation.
• Assist with serving lunch to staff members and manning the pay points.
• Adhere to hygiene, health and safety standards in the kitchen, as well as the Hazard Analysis Critical Control Points (HACCP) and ISO 22000 (Food Safety Management) standards.
• Engage positively with stakeholders and customers, including handling customers’ complaints and compliments.
• Address any gaps in own performance of tasks and activities against the required standards.

QUALIFICATIONS

To be considered for this position, candidates must be in possession of:

• a Grade 12 certificate or an equivalent qualification; and
• one to two years’ experience in a culinary and catering environment.

The following would be an added advantage:

• a certificate in food preparation or an equivalent certification. 

Additional requirements include:

• hospitality services reporting.
• industry, organizational and business awareness knowledge and skill. 
• quality assurance experience; 
• continuous improvement;
• continued learning and/or professional development; 
• hospitality services programme enrolment;
• health and safety knowledge;
• hospitality services delivery skills;
• hospitality services utensils, tools and equipment usage skills; and
• hospitality services administration experience.