- GMFJ Reference
90805
- Wages
£6.10 p/h
- Hours
36.00 per week
- Date Posted
21/09/2018
- Start Date
05/11/2018
- Approx. Duration
12 months
- Location
Padstow
- Status
Now Taking Applications
- Sector
Catering & Hospitality
- Opportunity Type
Intermediate Level 2
- Employer
Paul Ainsworth At No: 6
Description
Day to day duties will consist of assisting the Chef de Partie with various vegetable, garnish and larder preparations to maintain a clean, tidy and organised working environment. To assist in the service of prepared items, to set up and break down the service, kitchens both before and after service. To assist with and prepare the family meal. Exciting opportunities to attend and assist with outside functions, events or demonstrations including Padstow Food Festival and Pub in the Park (hosted by Tom Kerridge).
For more information about this vacancy please contact Truro and Penwith College on 01872 305500 (Ref ID: 90805)
Company website : https://www.paul-ainsworth.co.uk/number6/
Essential:
- Organisation.
- Communication.
- Able to Prioritise.
Desirable:
- Problem Solving.
- Adaptability.
Essential:
Desirable:
- Invested interest in hospitality.
The primary objective of the Commis Chef is to learn and understand how to carry out the key functions in every section of the kitchen. Therefore having the opportunity to experience, consider and value each section with a view to choosing an area where they feel most inspired. The programme involves developing effective knowledge, behaviours and skills in four main areas – culinary, people, business and food safety with specific topics including:
- Preparing, cooking and finishing basic dishes including fish and shellfish, poultry, meat, game, stocks and sauces, bread and dough, rice and pasta, soups, vegetables and pulses, egg dishes, hot and cold desserts, cakes and biscuits.
- Health, safety and security of the working environment including food safety and hygiene practices.
- Food waste management and minimisation.
- Professional behaviours – timekeeping, attendance, following company standards, reliability, communication.
- Importance of working within budgets.
- Understanding the supply chain and how to work with suppliers.
- Risks in a work environment and how to manage them.
- Taste – basic flavour profile, seasoning, herbs and spices.
- Correct techniques including common knives, tools and equipment.
- Key allergens.
- Working as part of a team.
- Meeting targets and effectively controlling resources.
Essential:
- Punctual.
- Presentable.
- Confident.
Desirable:
- Industrious.
- Perseverance.
- Resilience.
On successful completion of the apprenticeship there is a possibility of a job role.
The working days would be Tuesday to Saturday with hours 8am until late, but generally 8 to 10 hours a day. The hours can be up to 40 hours a week.