Commis Chef (JHB, Boksburg), Johannesburg

The world's leading independent airline catering company, with 40,000 employees in 54 countries.

Publicado el 18/3/2026

Labor

Key Responsibilities

The Commis Chef – Hot Kitchen will be responsible for:

Preparing ingredients and completing mise en place for hot kitchen production Assisting with the cooking of menu components such as: seafood (prawns and shellfish) meat dishes and stews vegetable preparations starch components (potatoes, grains) Supporting the Chef de Partie in sauce preparation and reductions Maintaining organised workstations during preparation and service Ensuring all food items follow recipe specifications and portion control standards Monitoring cooking times and assisting with quality control of hot dishes Assisting with batch preparation of menu items

Core Cooking Techniques Required

Basic Protein Cookery

Skills required:

Proper handling of seafood and meat products Basic marination techniques Monitoring cooking temperatures Preventing overcooking of delicate proteins Understanding doneness control

Vegetable Cookery

Skills required:

Cutting and preparing vegetables for cooking Sweating vegetables for flavour base Maintaining vegetable texture and colour Basic sautéing techniques

Starch Preparation

Skills required:

Cooking potatoes and starch components Assisting with mashed potato preparation Preparing grains such as bulgur or rice Understanding basic starch consistency

Basic Sauce Preparation

Skills required:

Assisting with roux preparation Mixing sauces and gravies Monitoring sauce consistency Following seasoning instructions

Operational Skills

Mise en Place Organisation

The Commis Chef must be able to:

Prepare ingredients before cooking begins Organise ingredients efficiently Maintain clean and structured workstations Ensure all ingredients are ready when required

Multi-Tasking During Production

The Commis Chef should demonstrate the ability to:

Work on several preparation tasks simultaneously Follow instructions from the Chef de Partie Maintain speed without compromising quality

Quality & Hygiene Standards

The Commis Chef must demonstrate:

Strong understanding of food hygiene and sanitation Clean workstation management Correct storage of ingredients Awareness of cross-contamination preventionGeneralAny other reasonable task that may be required by Top Management

Perfil

Qualifications 

Grade 12.Certificate in Patisserie & Food Prep.Computer Literacy.

Experience

2 Years experience required

Required Skills

Strong knife skillsKnowledge of fresh ingredient handlingAbility to maintain high visual presentation standardsStrong attention to detailGood organisational skillsAbility to work in a fast-paced environment