- GMFJ Reference
134404
- Wages
£6.10 p/h
- Hours
36.00 per week
- Date Posted
15/06/2021
- Start Date
13/09/2021
- Approx. Duration
12 Months
- Location
Wadebridge
- Status
Now Taking Applications
- Sector
Catering & Hospitality
- Opportunity Type
Intermediate Level 2
- Employer
The Mariners Public House
Description
The candidate will be expected to follow
recipes, preparation techniques, work cleanly, and tidily while staying calm
under pressure. The candidate will receive support and training throughout the
role. Daily duties will include helping to prepare and maintain the setting of
the restaurant, to ensure a wonderful impression is given to our customers.
Learning to work as a team during lunch and dinner service which will include
making drinks, learning our menu as well as our EPOS systems within the
company. We ask you join us with a positive and passionate approach, and we can
teach you the rest. Excellent customer service is so important to us.
For more information about this vacancy please contact Truro and Penwith College on 01872 305500 (Ref ID: 134404)
Company website : www.paul-ainsworth.co.uk
§ Communication
§ Team
Work
§ Able
to Listen
§ GCSE
grade C/4 or equivalent
§ Must
have 1 years experience of working in a busy restaurant
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
- Contribute
to reviewing and refreshing menus in line with business and customer
requirements
- Use
available technology in line with business procedures and guidelines to
achieve the best result
- Measure
dish ingredients and portion sizes accurately
- Use
correct knives and knife skills when preparing food and use the correct
equipment when preparing, cooking and presenting food
- Store,
prepare and cook ingredients correctly to deliver a quality product that
is safe for the consumer
- Develop
own skills and knowledge through training and experiences
- Support
team members to produce dishes and menu items on time to quality standards
- Perform
role to the best of own ability in line with the business values and
culture
- Follow
instruction to meet targets and effectively control resources
- Undertake
all tasks with due care and attention, reporting risks in the appropriate
manner
- Show
enthusiasm for keeping up to date with business and industry trends
- Use
technology and equipment in line with training
- Pay
attention to detail and work consistently to achieve standards
- Demonstrate
care and attention when using knives and equipment
- Has
an appreciation of ingredients
- Demonstrate
high personal hygiene standards
- Take pride in own role through an enthusiastic
and professional approach to tasks
- Punctual
- Presentable
- Bubbly
Personality
On successful completion of the
apprenticeship there is a possibility of a future job role.
The working days would be 5 out of 7 between the hours of 10am and 11pm. The restaurant is open 7 days a week so the weekends and late nights.