- GMFJ Reference
88930
- Wages
£5.00 p/h
- Hours
32.00 per week
- Date Posted
26/07/2018
- Start Date
29/09/2018
- Approx. Duration
12 months
- Location
St. Austell
- Status
Now Taking Applications
- Sector
Catering & Hospitality
- Opportunity Type
Intermediate Level 2
- Employer
Inn Cornwall Ltd - The Victoria Inn - Roche
Description
The Role of Apprentice Commis Chef at The Victoria Inn.
This Commis chef role means will be working full time alongside the kitchen team at The Victoria Inn, Roche.
- You will also spend 1 day a week developing your skills at college.
- Learn how to maintain a 5* Food Hygiene Rating.
- Understand how to carry out the basic functions in every section of the kitchen.
- Work to a high pace.
- Understand how to meet customer expectations.
For more information about this vacancy please contact Truro and Penwith College on 01872 305500 (Ref ID: 88930)
Company website : www.cornwallpub.co.uk
Essential:
- Have an interest in food.
- Quick thinking.
Desirable:
Essential:
- Key Skills Level 2 Maths and English.
Desirable:
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.
20% of all paid work will be off the job training, which includes day release to college, at work shadowing and tuition.
Essential:
- Hygienic.
- Good Communication.
- Hard Working.
Desirable:
On successful completion of apprenticeship there is a possibility of a job role.
The role will be weekends and evenings with variable working days. Able to get to The Victoria Inn. Pension, salary review after 6 months and 12 months.