Commis Chef- Sun International x8
Job Details
Job Title: Commis Chef
Company: Sun International
Business Unit: Windmill Casino
Location: Bloemfontein, Free State
Department: Food & Beverage – Management
Industry: Hotel, Catering, Hospitality and Leisure
Employment Type: Permanent
Number of Positions: 8
Salary: Market-related
Job Reference Number: 08
Date Posted: 8 October 2026
Job Overview
Sun International’s Windmill Casino is seeking eight motivated and passionate Commis Chefs to join its Food & Beverage team in Bloemfontein.
The successful candidates will assist with food preparation, cooking and presentation for restaurant, banqueting and hotel operations. Working under the guidance of the Chef de Partie and other senior chefs, they will ensure that meals meet the company’s culinary quality standards, food safety requirements and customer service expectations.
The ideal candidates should have a culinary qualification, sound knowledge of cooking techniques and knife skills, and a commitment to maintaining high standards of food quality, hygiene and kitchen organisation.
Key Responsibilities
Food Preparation and Cooking
Keep up to date with food products, culinary trends and cooking methods.
Prepare mise-en-place and complete all necessary checks before service.
Assist the Chef de Partie with daily kitchen operations and food preparation.
Prepare vegetables, sauces, salads, cold starters and hot dishes according to approved recipes.
Follow recipe guidelines, portion requirements and established preparation techniques.
Ensure food is prepared and presented according to company standards.
Assist with preparing meals for restaurant, banqueting and hotel services.
Stock and Cost Control
Monitor food stock levels within the assigned kitchen section.
Minimise food waste, off-cuts and unnecessary stock losses.
Check stock for shortages, spoilage and items approaching expiry.
Maintain orderly and properly managed refrigerator and storage areas.
Report stock discrepancies, food spoilage and other irregularities to the relevant chef or manager.
Participate in stocktakes and follow stock control procedures.
Apply appropriate waste management practices.
Kitchen Hygiene, Safety and Equipment
Arrive ready for service wearing the appropriate personal protective equipment (PPE).
Ensure culinary tools, including knives, are available and properly maintained.
Maintain the cleanliness and organisation of the assigned workstation.
Check that kitchen equipment and work areas are clean and functioning correctly.
Comply with food safety legislation, hygiene requirements and environmental regulations.
Use and store kitchen equipment safely and according to prescribed procedures.
Follow the company’s standard operating procedures (SOPs).
Customer Service and Guest Experience
Welcome guests warmly and treat them with courtesy and respect.
Identify customer preferences and respond appropriately to their needs.
Take buffet orders accurately when required.
Explain menu items and provide relevant information about food offerings.
Prepare and present food according to established service standards.
Inform guests about relevant facilities, products and promotions.
Respond professionally to customer requests, suggestions and complaints.
Resolve guest concerns within the scope of responsibility and escalate issues when necessary.
Job Requirements
Educational Qualifications
A one-year Culinary Certification is required, or an equivalent national qualification at certificate level in culinary skills.
Membership with the South African Chefs Association is specified in the advertisement.
Knowledge Requirements
Culinary products and ingredients.
Cooking methods and food preparation techniques.
Food safety legislation, standards and regulations.
Environmental and sustainability standards.
Knife skills and safe food preparation practices.
Food waste management.
Stock control and inventory procedures.
Basic computer skills.
Skills and Competencies
Behavioural Competencies
Strong customer service orientation.
Ability to respond positively to customer feedback.
Accountability and ownership of assigned duties.
Commitment to continuous improvement.
Honesty and transparency.
Teamwork and collaboration.
Clear communication skills.
Ability to identify and resolve customer concerns.
Willingness to learn and develop culinary skills.
Attention to detail and commitment to quality.
Technical Skills
Food preparation and presentation.
Knowledge of culinary techniques and recipes.
Safe and effective knife handling.
Food hygiene and safety compliance.
Stock monitoring and waste reduction.
Kitchen workstation organisation.
Safe operation and storage of kitchen equipment.
Ability to work efficiently in a fast-paced kitchen environment.
Key Performance Areas
Successful candidates will be expected to:
Prepare and present high-quality food consistently.
Support senior chefs in daily kitchen operations.
Maintain food safety, hygiene and cleanliness standards.
Control food waste and minimise unnecessary costs.
Monitor stock levels and report shortages or spoilage.
Follow approved recipes and company operating procedures.
Deliver a positive guest experience through quality food and professional service.
Maintain a clean, organised and safe workstation.
Employment Equity
Sun International gives preference to employees from designated groups in accordance with the Employment Equity Act, No. 55 of 1998, the company’s internal recruitment policy and the applicable employment equity plans.