- GMFJ Reference
71041
- Wages
£3.50 p/h
- Hours
37.50 per week
- Date Posted
22/06/2017
- Start Date
04/09/2017
- Approx. Duration
12 Months
- Location
Truro
- Status
Now Taking Applications
- Sector
Catering & Hospitality
- Opportunity Type
Intermediate Level 2
- Employer
Spires Coffee Bar
Description
- Responsibility through the Coffee Bar Manager for the preparation and cooking of food, and the day to day operation of the Coffee Bar.
- To assist in maintaining catering equipment and materials.
- To assist in ordering, stock control and maintaining records for catering supplies.
- To assist in keeping appropriate records and inventories for stock control purposes and liaise with suppliers for products, etc.
- To assist in planning menus and production and presentation.
- Ensuring that all Health & Safety regulations are observed, in relation to the use and maintenance of kitchen equipment and the cleanliness of the catering area.
- To ensure excellent customer service to ensure maximising repeat business.
- To assist in the planning and organisation of functions.
- Continually updating the menu to provide an innovative and varied service to increase turnover in an increasingly competitive market.
For more information about this vacancy please contact Truro and Penwith College on 01872 305500 (Ref ID: 71041)
Essential:
- Good administrative and organisation abilities.
- The ability to complete a Level 2 Apprenticeship.
Essential:
- Have some industrial experience.
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:
- Have the desire and commitment to achieve a level 2 Commis Chef Apprenticeship.
- A particular interest and ability in practical work.
- A willingness to take responsibility for health and safety issues.
- Good interpersonal skills in dealing with staff, students and people.
On successful completion of the apprenticeship, possibility for a permanent time role.