Commis Chef
Permanent - Full Time £28,152 / yearJob Overview
Department and Job Purpose
Working as part of a busy team, the Commis Chef will be required to assist the kitchen team with food preparation, producing food to a high standard from servery-style food for students and staff to fine dining for senior members of college and private dinners. To maintain the cleanliness of the Kitchen and all store areas in line with College guidelines.
The person appointed to this role must have a willingness to learn, be a team player and have a positive can-do attitude.
Job Description
- To assist in the preparation, presentation and service of food at the required times, observing the College standards of quality and portion control.
- To assist with the receiving, checking and storing of supplies.
- By avoidance of wastage and over production, to assist in ensuring that food costs do not exceed the approved budget.
Infrequent Duties:
- To assist with special functions which may sometimes require work outside normal working hours.
- To report any unfit food or defects in the equipment or premises.
- To take part in any training sessions or meetings which may be organised.
Additional Responsibilities:
- To ensure that College and statutory regulations in relation to health, safety and hygiene are complied with in all tasks undertaken.
- To maintain a high standard of personal hygiene and appearance, including the wearing of protective clothing provided by the College.
- To keep all working areas and equipment for which you are responsible in a clean and hygienic condition, especially at the end of the day.
General Duties
- To participate in training and development required by the College.
- To be willing and prepared to undertake any other duties as directed by the Head Chef or Head of Food and Beverages.
- To be vigilant and take responsibility for ensuring the Kitchen and College property and equipment is kept safe at all times.
- To ensure all personal data relating to individuals is kept confidential in accordance with College policies and relevant data protection regulations.
The above duties are not exhaustive.
Person Specification & Criteria
Essential:
- Minimum of Basic Food Hygiene Certificate
- Adequate knowledge of English to ensure an understanding of spoken and written instructions and ability to communicate with customers.
- Good communication skills in order to be able to deal with any queries.
- A basic knowledge of stock control.
- Able to work flexibly during Conferences and for other occasional functions.
Desirable:
- Minimum of NVQ Level 1 and 2 or equivalent
- Some prior experience of working in a College environment.
- Able to work without direct supervision.