Culinary Apprentice - Newport

DEPARTMENT

Culinary

POSITION

Culinary Apprentice

GRADE

F

REPORTS TO

Sous Chef, Snr Sous Chef, Head Chef

Note: This job description in no way states or implies that those duties listed below are the only ones to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their Senior Manager.

POSITION OVERVIEW

To demonstrate good attitude, improving knowledge and skills to ensure delivery of a consistent product.

GENERAL

• Responsible for helping to maintain a customer-focused culture which supports the values expressed in the Celtic Collection Ambition and the Collection’s business goals of profitability and service quality.
• Establishes and maintains effective and positive relationships within the team as well as other departments.
• Complies with the Celtic Collection’s Health and Safety, Hygiene policies as well as all other resort policies and procedures.
• Reports all situations that may present a danger to guests or staff immediately to the relevant people and takes action to rectify the situation if possible.
• To ensure that resources are used effectively, minimising waste to protect our environment and to reduce costs.
• To perform related duties and special assignments as and when required.

JOB FUNCTIONS

• Communication: Employees are encouraged to take a lively interest in the activities of the company and, should there be anything on which you have insufficient information or where you are unsure, should ask your immediate line manager. Employees are encouraged to ask questions and to speak to each other.
• Budgets: Maintains an understanding and acceptance of the monthly budgets and a motivation to achieving these.
• Standards: Maintains an understanding of the standards set and expected for the Department and is responsible for the enforcement of these standards through associated job requirements.
• Controls: Maintains an understanding of the controls in place that monitor performance of the Department.
• Structure: Respects the organisational structure in place and the duties and responsibilities of all team members. Conducts yourself professionally and with respect for the professionalism of all other team members and the roles they play in achieving the departmental objectives.
• Team: Ensuring you are trained in all relevant courses applicable to your position and remains passionate about achieving the ultimate internal/external customer experience.
• Delivery: Understanding the delivery in professional internal/external customer service with the standards expected and trained by the Department. Understanding how to care for all stock and the control of all professional equipment within your working environment. Responsible for the cleanliness and presentation within your working environment in accordance with set standards. Participates in monthly audits and checks on all equipment to verify its location and ensure its full, safe operation. Responsible for escalating any complaints to the Department Manager immediately, providing full details. Is responsible for helping to maintain a customer-focused culture which supports the values expressed on the Resort’s Mission Statement and the Resort’s business goals. Reports for duty properly dressed in the assigned uniform and well-groomed. Preparing and serving all food as per Department standard. Ensuring that his/her Department is clean at any given time. Making sure that all stock is labelled and rotated. Attend all Training sessions as per request. Liaising with his/her Supervisor, for any other requirements. Brings all problems to the attention of his/her Supervisor. Ensures that all stock is stored in a proper manner. Establishes and maintains effective and positive relationships with his/her own team as well as with other departments. Complies with Resort’s Health, Fire and Safety and Hygiene policies as well as all other Resort policies and procedures. Reports all situations which may represent a danger to guests or staff immediately to his/her supervisor and takes action to rectify the situation, if possible. Ensures that resources are used effectively, minimising waste to protect our environment and to reduce costs. Performs related duties and special assignments as and when required.
• Training: Responsible for attending all required training as scheduled.
• Leadership: Maintains an understanding of the departmental objectives and contributes to a positive team environment, focused on achieving the ultimate Department experience. Is present for all briefings and debriefs conducted by the Supervisor on duty.
• Team Building: Responsible for contributing to team building sessions both within and outside the resort.
• Checking: Contributes to the gathering of information as directed by the Department Manager including customer feedback, staff feedback, financial performance and any other as required.
• Evaluation: Contributes to compiling periodic reports based on the checking process. Contributes to the analysis of information gathered and in proposing changes within the department.
• Innovation: Supports the implementing of changes to ensure continuous innovations and improvements are made within the department.