- GMFJ Reference
68875
- Wages
£5.20 p/h
- Hours
40.00 per week
- Date Posted
17/05/2017
- Start Date
28/06/2017
- Approx. Duration
12 months
- Location
Stratford Upon Avon
- Status
Now Taking Applications
- Sector
Catering & Hospitality
- Opportunity Type
Intermediate Level 2
- Employer
Riverside Bar & Resturant
Description
We have a fantastic opportunity for an individual wanting to begin a career in the Hospitality and Catering industry. You will assist in the preparation & service of food for guests under the supervision of the 2nd & Head Chef to work in a busy kitchen in a busy Bar and Restaurant. Your duties will include:• To maintain a high standard of specified work in accordance with the Head Chef’s instructions; • To prepare, cook and serve food delegated as your responsibility, ensuring that the highest possible quality is maintained and that agreed standards for food preparation and presentation are met at all times under guidance from a senior chef; • To monitor stock movement and notify the Head Chef/ 2nd Chef of any low stock levels; • To aid in achieving food cost, kitchen standard and overall objectives; • To carry out daily and weekly procedures, including temperature checks, food labelling/dating and storage; • To remove any hazards and make safe any defects in the kitchen or its equipment and report any problems to a senior chef; • To keep high standards of personal hygiene, clean uniform and overall camaraderie; • To adhere to company procedures in regards to temperature checks, food labelling and dating, cleaning schedules and hygiene regulations at all times ensuring that all records of such are maintained; • To assist with the acceptance and storage of deliveries and that all relevant company procedures are adhered to; • To be punctual for work and report directly to the manager on duty on arrival in the kitchen; • To have an understanding of menu planning, the implementation of stock controls, the importance of good stock management, and how this enables the kitchen to meet gross profit; • To be familiar with the opening and closing procedures of the kitchen and carry them out as rotated; • To keep high standards of cleanliness in the kitchen area, also to assist in any job regarding hygiene or cleanliness asked for by a senior chef; • To be fully aware of all the health and safety at work regulations in accordance with HASAW Act 1974 and Hygiene Regulation Act 1971; • To be fully aware of all hygiene control and chemicals used in the work place; • To have full knowledge of, and be able to act upon, fire procedures; • To work as part of a team in a constructive manner that enables the Bowling Green to achieve the objective of being a restaurant where customers want to return; • To be responsible, whilst liaising with the Head Chef, for self-development;• To be aware of and comply with statutory requirements regarding the work place such as health and safety, hygiene, fire prevention, licensing and employment law, etc. • To carry out and assist in the smooth running of the kitchen; • To attend all meeting and training sessions as required; • To comply with any reasonable request from your superiors. As an Apprentice you will be included on a Hospitality Qualification. Your Qualification will be delivered by an Award Winning Training Provider who will support your learning and development throughout your Apprenticeship. This will involve a Vocational Learning Advisor coming to visit you on a regular basis to deliver the training and guide you through your Apprenticeship.Award winning Vocational Training Provider.
For more information about this vacancy please contact Inspiro Learning Limited on 0 (Ref ID: 68875)
Company website : http://www.babcockavol.co.uk/babcockavol/application.aspx?empid=15566&jvid=14665
• No previous hotel experience needed but a commitment to the industry and a willingness to learn is required;• To be able to work under pressure, for long hours in a heated environment;• Ability to work hours required as assigned by the Head Chef.
None required as training is all on the job.
Intermediate Diploma in Professional Cookery
• Has the ambition to succeed; • Shows willingness to work, learning everything possible during the period of employment • Assist the kitchen team to maintain and improve quality, standards and cleanliness required by the chef.
If the right work ethic and commitment is shown during the Apprenticeship programme a full time position will be available; promotions available internally.