- GMFJ Reference
83359
- Wages
£6.00 p/h
- Hours
30.00 per week
- Date Posted
21/03/2018
- Start Date
01/10/2018
- Approx. Duration
12 months
- Location
Wadebridge
- Status
Now Taking Applications
- Sector
Catering & Hospitality
- Opportunity Type
Intermediate Level 2
- Employer
The Dining Room
Description
The successful candidate will be heavily involved in preparing and serving the dishes on our menu which changes on a seasonal basis using the finest local ingredients.
- You would report to, and work under the supervision of, head chef/proprietor Fred Beedles at all times.
- You would be required to work split shifts, five days/evenings a week, as well as bank holiday Mondays (closed Mondays & Tuesdays).
Responsibilities to include:
- Assisting the head chef in the day to day running of the kitchen.
- Preparation of food items throughout the day.
- Plating of starters and desserts during dinner service.
- Ensuring safety and hygiene practices are maintained.
- Any other duties as required.
- A strong desire to learn and thrive under pressure is essential.
For more information about this vacancy please contact Truro and Penwith College on 01872 305500 (Ref ID: 83359)
Company website : www.thedinningroomrock.co.uk
Essential:
- Ability to prepare and present dishes under pressure.
- Attention to detail.
- Creativity.
- Knife skills.
- Ability to multitask.
- Stock rotation.
- Minimising stock loss/wastage.
Desirable;
Essential:
Desirable:
- NVQ Level 2.
- Food Hygiene Level 1 or above.
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 andsauces, 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;
- A passion for using fresh ingredients.
- Team worker.
- Calm.
- Motivated.
- Reliable.
- Punctual.
- Efficient.
- Ability to enforce strict health and hygiene standards.
Desirable:
- Good communicator.
- Proven experience in a Commis Chef / Chef de Partie role.
On successful completion of the apprenticeship there is a possibility of a job role.
Your own transport required. You would be required to work shifts, day / night. The role would include the salary, plus tips and holiday pay.