Commis Chef Apprentice.

Marsham Court Hotel Ltd Bournemouth

A commis chef prepares food and carries out basic cooking tasks under the supervision of a more senior chef. The primary objective of the commis chef is to learn and understand how to carry out the basic functions in every section of the kitchen.

Apprenticeships > Level 2 (Intermediate) Apprenticeship Catering & Hospitality

  • GMFJ Reference
    125150
  • Wages
    £4.15 p/h
  • Hours
    38.00 per week
  • Date Posted
    29/01/2021
  • Start Date
    20/03/2021

  • Location
    Bournemouth
  • Status
    Now Taking Applications
  • Sector
    Catering & Hospitality
  • Employment Type
    Intermediate Level 2
  • Employer
    Marsham Court Hotel Ltd

Description of Opportunity

Kitchen Duties Ensure your designated section is always organised and controlled. Any problems are discussed with Head or Sous Chef Ensure that if you do not understand a task, you ask questions to clarify the information Ensure that the department consistently provides a high level of dining experience to all customers Manage complaints efficiently and find solutions quickly to satisfy not only the customer but the hotel as well. Follow the company complaints procedure Work closely with the Restaurant Management team to ensure clarity of information Demonstrate outstanding communication at all times Work with the other chefs setting up and closing down of the kitchen for each shift On a daily basis ensure all food preparation is carried out with details from function sheets considered Send out bar snacks within a reasonable time as stipulated by the Head Chef and Management Help out with the Kitchen Porters duties whenever needed and ensure kitchen and surrounding areas are always clean and tidy Ensure systems are followed in respect of high-quality hygiene, food storage, preparation and cooking, with date labels completed where appropriate (HACCP) Ensure all temperature and early/late shift paperwork is completed on a daily basis and up to date Ensure systems are followed for all stock, quality and portion controls and relevant paperwork is completed on a daily basis and up to date Ensure all kitchen areas and equipment are well secured, especially after service. However, ensure that the items used for the 24 hours sandwich menu is readily available for the Night Porter to use Ensure on a daily basis, kitchen cleaning rotas are completed and signed Ensure yourself and all other chefs receive deliveries and check that all items are received, in date and of good quality

For more information about this vacancy please contact BOURNEMOUTH AND POOLE COLLEGE on 01202 205205 (Ref ID: 125150)

Good communicator Organised Willingness to learn
Maths and English GCSE 3/D or above or Functional Skills level 1
Commis Chef Level 2 One day at college (Tuesday) during term time with classroom-based learning and workshops.
Hard working Reliable Dedicated Punctual
Could progress to higher level apprenticeship or full-time role.

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