The President Hotel has a long and interesting history that can be traced back to the very beginnings of the areas now known as Bantry Bay and Sea Point. A hotel has stood on the site for some 150 years, and before that, the Society House - the first substantial building in the area - stood on this portion of land that once stretched down to the sea and up the slopes of Lion’s Head to Kloof Road.
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
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