Commis 1

Refreshingly understated, contemporary and simple. Whether you want a leisurely family break or romantic escape, AVANI hotels and resorts provide the right space for relaxed and inspired comfort. Discerning service, relaxed dining and engaging recreation facilities for all guests are a given.

Key Responsibilities for Commis 1

• Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.
• To assist in the preparation & service of food, prepare mis-en-place for the outlets as required.
• Adhere to food preparation guidelines to ensure consistent quality culinary offerings to our guests.  Continually look to recommend improvements and additions to the Minor Hotels presentation guidelines.
• To keep all working areas clean and tidy to maintain hygienic surroundings. Apply the rule ‘Clean as you go’ at all times. If you have time to lean, you have time to clean.
• Maintain food safety & protection. All food in working areas should be in compliance with food handling techniques, including dating, proper storage, rotation, etc. Maintain basic food safety and sanitation practices.
• Taking responsibility for looking after all hotel property and facilities.
• Participating in departmental training to improve departmental skills and hotel service levels.
• Maintaining and oversee adherence to departmental checklists and cleaning schedules
• Assisting at events, banquets and other functions as required
•  Adhering to all personal hygiene and grooming standards, fire safety rules and health & safety rules.
• Perform tasks within a timely manner
• Contribute to Kitchen revenue through effective food cost control and contribute to achieving food cost target percentage.
• Report maintenance, hygiene and hazard issues
• Awareness departmental targets and strive to achieve them as part of the team
• Meet all health and hygiene requirements
• Be environmentally aware and manage waste as per the waste management policy
• Prepares and properly garnishes food orders as they are received in accordance with recipes and proper plate presentation
• Supervises and supports team members in own section to achieve optimum quality
• Follows proper safety, hygiene, and sanitation practices at all times
• Ensures close down of section in accordance with departmental procedures and standards
• Ensure the proper sanitation and cleanliness of surfaces and storage containers.
• Follow and maintain cleanliness and good hygiene practices in the kitchen.

·       Certificate in Food Principles and Cooking /Culinary Arts

·       Minimum 1 years’ experience in culinary field. 

Full grade twelve school certificate

Three traceable referees with their mobile numbers & emails.

Closing date: 25th June 2025