- GMFJ Reference
86056
- Wages
£3.70 p/h
- Hours
40.00 per week
- Date Posted
21/05/2018
- Start Date
24/09/2018
- Approx. Duration
12 months
- Location
St Austell
- Status
Now Taking Applications
- Sector
Catering & Hospitality
- Opportunity Type
Intermediate Level 2
- Employer
Eden Project
Description
Key Accountabilities:
- Support Chefs in the production of high quality produce.
- Assist in the development of new products to be sold across site.
- Support all venues across the Eden Project site, from the Bakery, to the Café to the Med Terrace.
- Responsible for food safety of all goods produced and ensure that the working environment is food safe.
You will undertake placements through the whole team, gaining experience in bakery, events preparation, catering preparation unit, Mediterranean style cooking and preparing food for busy days of up to 10,000 people per day.
Being able to work in a busy environment in an organised and efficient way is key to success in this role.
**To apply all candidates are required to complete The Eden Project’s application form: https://www.edenproject.com/get-involved/jobs/current-vacancies.**
For more information about this vacancy please contact Truro and Penwith College on 01872 305500 (Ref ID: 86056)
Company website : https://www.edenproject.com/
Essential:
- Ability to work in a fast paced environment.
- Good listener and able to follow instructions under pressure.
Desirable:
- Experience in a kitchen environment
Desirable:
- GCSE English and Maths at Grade C 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 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.
Essential:
- Passion for food.
- Reliable.
- Team working.
- Organised.
- Self-motivated.
After a successful completion of apprenticeship, there will be a possibility of a full time position.
Working days: 5 days out of 7. Additional hours and different shifts depending on events.