Commis 1 - Cold Kitchen

Southern Sun welcomes job applications from passionate and hard-working team players who want to be part of our ever-growing Southern Sun family. We value our employees and provide them with the means to grow within the company, opening many doors in the process. If this is an offer that excites you, send in your application and you could be the newest addition to our family.

Our successful Commis 1 - Cold Kitchen …

· assist with the preparation, production and presentation of salads, cold starters, sandwiches, canapés, dressings and other cold kitchen dishes according to required standards.

· follow recipes, portion controls and approved preparation methods to ensure consistent quality, taste and presentation.

· prepare and handle fresh ingredients, including vegetables, fruits, herbs, meats, seafood, cheeses and other cold kitchen products.

· ensure that all ingredients, equipment and work areas are prepared and available for daily production and service.

· support the Chef de Partie and culinary team with the smooth operation of the cold kitchen section.

· maintain high standards of food preparation, hygiene and cleanliness in the cold kitchen and related areas.

· receive, inspect, store, label and rotate ingredients in accordance with food safety and stock control procedures.

· monitor stock levels, minimise wastage and ensure the correct storage and preparation of perishable products.

· comply with food safety, health and safety standards and hotel policies and procedures.

· assist with buffet, banquet and à la carte requirements, as well as special functions and events.

· maintain a clean, organised and safe working environment at all times.

· work as part of a team or individually to deliver high quality standards consistently and accurately.

If you have these requirements, a relevant culinary qualification or formal food preparation training and previous experience in a professional kitchen, hotel or catering environment, join our team. Knowledge of cold kitchen preparation, salad and canapé production, food safety standards and kitchen procedures is essential. The successful candidate must be passionate, organised, reliable and willing to learn, with the ability to work shifts, weekends and public holidays according to operational needs.