Great Chefs start by mastering the fundamentals.

At The President Hotel, our kitchen is built on teamwork, discipline, and pride in every plate that leaves the pass. As we continue our journey toward luxury, developing the next generation of talented chefs is essential to maintaining the consistency, creativity, and energy that define our Food & Beverage experience.

With its iconic oceanfront setting and reputation as one of Cape Town’s most loved hotels, The President Hotel operates a dynamic, high-volume kitchen across restaurants, banqueting, and events. Behind every great dish is a team that prepares carefully, works together, and learns every day.

The Commis Chef plays an important role in this environment. This position supports the Chef De Partie and Sous Chef while building the technical skills, discipline, and confidence required to grow within a professional kitchen.

You will feel right at home in this role if you are passionate about cooking, eager to learn, and committed to developing your craft within a structured hotel kitchen environment.

Minimum Requirements

• Matric Certificate (Grade 12)
• Formal culinary qualification or currently completing a recognised culinary programme
• 1–2 years’ experience working within a professional kitchen environment advantageous
• Basic understanding of kitchen operations and food preparation techniques
• Knowledge of hygiene standards and safe food handling practices
• Willingness to learn, take instruction, and grow within a professional kitchen team
• Ability to work shifts, weekends, and public holidays
• CV must be fully updated prior to submission

Key Responsibilities

Food Preparation & Kitchen Support
Assist with the preparation and cooking of dishes under the guidance of senior chefs. Support mise en place preparation to ensure ingredients and equipment are ready ahead of service.

Section Assistance
Work within different sections of the kitchen to gain exposure and experience. Assist Chef De Partie during service to maintain efficiency and quality.

Hygiene & Food Safety
Follow strict hygiene standards and ensure all food handling complies with HACCP and hotel regulations. Maintain a clean, organised, and safe workstation at all times.

Learning & Development
Actively develop culinary skills through hands-on experience and guidance from senior chefs. Demonstrate curiosity, commitment, and a willingness to improve.

Teamwork & Communication
Work closely with the kitchen brigade to ensure smooth service. Communicate clearly with supervisors and support colleagues during busy service periods.

Key Skills & Attributes

• Passion for cooking and learning new techniques
• Strong attention to detail and willingness to improve
• Positive attitude and strong work ethic
• Ability to work well within a team environment
• Discipline and commitment to kitchen standards

Why Work With Us

• Be part of a hotel committed to sincere, memorable hospitality
• Gain valuable experience in a high-volume professional hotel kitchen
• Learn from experienced chefs within a structured culinary team
• Opportunity to grow and develop your culinary career
• Competitive salary and employee benefits

Recruitment aligns with the company’s Employment Equity Plan.

Start your culinary journey in a kitchen where passion, teamwork, and craftsmanship shape every plate.