- GMFJ Reference
90807
- 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 Rojanos In The Square
Description
There are several sections at Rojanos including Pizza, Larder, Service, (Pasta and Stove Dishes) Garnish and Pastry. The apprentice will be taught by the relevant Chef de Partie the ’mise en place’ and preparation techniques for each of the sections, and will report overall to The Sous Chef- Tom Dawes and The Head Chef- Jack Clements. The candidate will be expected to follow recipes, preparation techniques, work cleanly, and tidily while staying calm under pressure.The candidate will receive support and training throughout the role. Daily duties will include helping to prepare and maintain the setting of the restaurant, to ensure a wonderful impression is given to our customers. Learning to work as a team during Lunch and dinner service which will include making drinks, learning our menu as well as our Epos systems within the company. We ask you join us with a positive and passionate approach and we can teach you the rest. Excellent customer service is so important to us.
For more information about this vacancy please contact Truro and Penwith College on 01872 305500 (Ref ID: 90807)
Company website : https://www.paul-ainsworth.co.uk/rojanos-in-the-square/
Essential:
- Calm under pressure
- Communication
- Persistence
- Teamwork
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:
- Presentation
- Time management
- Outgoing
Desirable:
On successful completion of the apprenticeship there is a possibility of a job role.
The working days would be 5 out of 7 days with working times between 10am and 11pm. The hours can be split shifts morning, evenings and weekends.