- GMFJ Reference
89330
- Wages
£5.90 p/h
- Hours
40.00 per week
- Date Posted
07/08/2018
- Start Date
01/10/2018
- Approx. Duration
12 months
- Location
Truro
- Status
Now Taking Applications
- Sector
Catering & Hospitality
- Opportunity Type
Intermediate Level 2
- Employer
Hubbox
Description
- Maintaining high standards of hygiene.
- Preparing the ingredients for as directed by your Sous chef or Head chef.
- Measuring dish ingredients and portion sizes accurately and always using spec cards.
- Dealing with deliveries and stock rotation.
- Ensuring you have high standards of food hygiene and follow the rules of health and safety Monitoring portion and waste control to maintain profit margins.
- Support all team members in ensuring a smooth and effective service.
- Communicate positively and clearly with your team.
- Embrace the Hubbox team culture and be an ambassador of our core values.
For more information about this vacancy please contact Truro and Penwith College on 01872 305500 (Ref ID: 89330)
Company website : www.hubbox.co.uk
Desirable:
- Pro-active.
- Team work.
- Good communication.
GCSE grade C/4 or above in English and Maths.
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.
On successful completion of the apprenticeship there is a possibility of a job role.
Shift work is essential on Hospitality. The working days are from Monday - Sunday between the hours of 9.30am and 10pm.