- GMFJ Reference
90355
- Wages
£6.50 p/h
- Hours
40.00 per week
- Date Posted
10/09/2018
- Start Date
29/10/2018
- Approx. Duration
12 months
- Location
Bodmin
- Status
Now Taking Applications
- Sector
Catering & Hospitality
- Opportunity Type
Intermediate Level 2
- Employer
St. Kew Inn
Description
As a Commis Chef the candidate will be assisting the senior chefs in the preparation and service of food at St. Kew Inn. Learning techniques from the different sections in the kitchen, the candidate will gain the experience needed in order to be a top chef.
The candidate will report to our Head Chef Ryan Fisher.
Duties, as well as the above include:
- To assist and monitor food stocks and stock movement.
- To ensure minimum kitchen wastage.
- To learn and record skills and recipes from other members of the department.
- To follow the cleaning schedules for the kitchen and clean the section and other areas as directed.
- To ensure stock is controlled and rotated.
- Accept and store deliveries.
- To report any maintenance issues to the Head Chef immediately.
- To comply with the conditions of the food hygiene policies.
- To be flexible and willing to help other departments at busy times if required.
For more information about this vacancy please contact Truro and Penwith College on 01872 305500 (Ref ID: 90355)
Company website : www.stkewinn.co.uk
Desirable:
- Basic knife skills.
- Good communication skills.
- 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:
- Good work ethic.
- Work well as part of team.
On successful completion of the apprenticeship there is a possibility of a job role.
Working days are over 4.5 days, and will be varied times.