- GMFJ Reference
89429
- Wages
£6.00 p/h
- Hours
40.00 per week
- Date Posted
10/08/2018
- Start Date
29/10/2018
- Approx. Duration
12 months
- Location
Looe
- Status
Now Taking Applications
- Sector
Catering & Hospitality
- Opportunity Type
Intermediate Level 2
- Employer
Aikmo Hotels Limited T/A Talland Bay Hotel
Description
The role of our newly appointed Commis Chef would be day to day practice of Health & Safety, Food Hygiene & Legislation.
This would be trained in the job with guidance from the Senior Chef Team. The tasks needed completion will change & progress as the day goes forth.
Starting with: – Order stocking & organisation Fridge planning & garnish prep Vac pack & labelling foods Plating & supporting chefs.
You’ll need to have a lot of stamina, be able to learn on your feet and be passionate about food because cooking in a high pressure kitchen is hard work. You’ll also need to be versatile, because it is important that you gain experience in all sections of the kitchen - fish, pastry, butchery and so on - before you consider specialising. This position will suit someone loves cooking. Remember, this is one of the lowest ranking jobs in the kitchen, but if you’re committed, a white hot career awaits. Let’s face it, even Gordon Ramsay started as a Commis Chef. The natural progression from Commis Chef is to Chef de Partie and then onwards and upwards to Sous Chef and Head Chef. In our kitchen you should progress quickly if you have the right attitude & determination to push through the hard & dirty jobs.
For more information about this vacancy please contact Truro and Penwith College on 01872 305500 (Ref ID: 89429)
Company website : http://www.tallandbayhotel.co.uk
Desirable:
- Quick Learner
- Multi-Tasker
- Good Observation
- Keen Eye of Detail
- Cleanliness
Desirable:
- Level 2 Food Hygiene
- Level 3 Food Prep 7 Catering
- Level 3 Pastry (Not necessary)
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.
Desirable:
- Whitty
- Polite
- Respectful
- Determind
- Proud
- Passionate
- Excellent Work Ethic
On successful completion of the apprenticeship there is a possibility of a job role.
The working times are between 9am and 23.00pm. The shifts can be split shifts, late nights, and weekends. We have looking for a candidate with a positive attitude and a willingness to work a professional position may be available once course has ended.