commis chef
- Recruiter
- Anonymous
- Location
- Corby
- Salary
- Competitive
- Posted
- 13 Dec 2018
- Closes
- 14 Dec 2018
- Sectors
- Catering & Hospitality
- Contract Type
- Permanent
- Hours
- Full Time
Interaction Recruitment is recruiting for the position of Commis Chef to join our well established client in Corby. We require dynamic, friendly staff to operate in our kitchen, responsible for cooking to our standardized menu specifications for a variety of guests and customers. Prepare and serve food for our recently refurbished all-day dining area and bustling open lobby.
Job Purpose:
Participating in food preparation, cooking of dishes and such other kitchen duties as may be assigned by senior kitchen staff.
MAIN DUTIES & RESPONSIBILITIES
1. Cleaning and preparing food stuffs in accordance with set procedures and as directed/supervised by senior kitchen staff.
2. Assisting in the preparation and cooking of staff meals.
3. Operation and cleaning of equipment with due regard to safety, correct method, as instructed by a competent superior and in accordance with the manufacturers instructions.
4. Participate in our "Front of House Chef" role where you can interact with customers and get direct feedback and satisfaction from seeing customers enjoying your work first hand.
5. Man our chef station, where you can fry, flip and wow our customers with an open-display pancake station.
6. Adhering to cleaning and maintenance schedules.
7. Ensuring correct and hygienic handling / processing of foods.
8. Maintaining a clean, safe and tidy work environment at all times.
9. Exercising proper control of company stock and property and ensuring correct and safe storage of food stuffs including an effective Date Labelling system. Complying fully with all regulations relating to health and safety, employee conduct, hygiene & food handling, fire precautions and emergency procedures and C.O.S.H.H. Regulations.
10. Wearing protective clothing as supplied and ensuring a very high standard of personal hygiene at all times
11. Never operate any piece of equipment or any power appliances unless having been properly instructed in its use and having demonstrated a competence to do so.
12. Complying with the companys code of professional conduct.
13. Any reasonable request/instruction by the Head Chef/Sous Chef
Accountabilities
These are your minimum standard of performance. Each one is summarized below:
?? To demonstrate a high standard of personal appearance, always wearing the protective clothing supplied and ensuring good personal hygiene
?? To have a full and up-to-date knowledge of hotel products and services
?? To ensure all telephone calls are handled politely and efficiently, ascertaining and accurately meeting the callers needs
?? To deliver friendly and professional service to customers at the table positively promoting the dishes available
?? To produce food which is of good quality, taste and appearance, served at the correct temperature and which accurately meets customers needs
?? To handle complaints promptly and professionally, demonstrating genuine care and concern
?? To maintain the cleanliness and hygiene of your department, its fixtures, fittings and equipment
?? Complying fully with all regulations relating to Health & Safety, employee conduct, hygiene and food handling, fire precautions and emergency procedures and COSHH regulations
?? To ensure all legal and statutory regulations and responsibilities are met in order to maintain a safe working environment for yourself, your colleagues and our customers
?? All staff are required to make themselves available for training and communication meetings for which advance notice will normally be given
Job Purpose:
Participating in food preparation, cooking of dishes and such other kitchen duties as may be assigned by senior kitchen staff.
MAIN DUTIES & RESPONSIBILITIES
1. Cleaning and preparing food stuffs in accordance with set procedures and as directed/supervised by senior kitchen staff.
2. Assisting in the preparation and cooking of staff meals.
3. Operation and cleaning of equipment with due regard to safety, correct method, as instructed by a competent superior and in accordance with the manufacturers instructions.
4. Participate in our "Front of House Chef" role where you can interact with customers and get direct feedback and satisfaction from seeing customers enjoying your work first hand.
5. Man our chef station, where you can fry, flip and wow our customers with an open-display pancake station.
6. Adhering to cleaning and maintenance schedules.
7. Ensuring correct and hygienic handling / processing of foods.
8. Maintaining a clean, safe and tidy work environment at all times.
9. Exercising proper control of company stock and property and ensuring correct and safe storage of food stuffs including an effective Date Labelling system. Complying fully with all regulations relating to health and safety, employee conduct, hygiene & food handling, fire precautions and emergency procedures and C.O.S.H.H. Regulations.
10. Wearing protective clothing as supplied and ensuring a very high standard of personal hygiene at all times
11. Never operate any piece of equipment or any power appliances unless having been properly instructed in its use and having demonstrated a competence to do so.
12. Complying with the companys code of professional conduct.
13. Any reasonable request/instruction by the Head Chef/Sous Chef
Accountabilities
These are your minimum standard of performance. Each one is summarized below:
?? To demonstrate a high standard of personal appearance, always wearing the protective clothing supplied and ensuring good personal hygiene
?? To have a full and up-to-date knowledge of hotel products and services
?? To ensure all telephone calls are handled politely and efficiently, ascertaining and accurately meeting the callers needs
?? To deliver friendly and professional service to customers at the table positively promoting the dishes available
?? To produce food which is of good quality, taste and appearance, served at the correct temperature and which accurately meets customers needs
?? To handle complaints promptly and professionally, demonstrating genuine care and concern
?? To maintain the cleanliness and hygiene of your department, its fixtures, fittings and equipment
?? Complying fully with all regulations relating to Health & Safety, employee conduct, hygiene and food handling, fire precautions and emergency procedures and COSHH regulations
?? To ensure all legal and statutory regulations and responsibilities are met in order to maintain a safe working environment for yourself, your colleagues and our customers
?? All staff are required to make themselves available for training and communication meetings for which advance notice will normally be given