Commis Chef - Zero Hours in Eastwood

We are seeking a Commis Chef to work along with the Kitchen Management Team at Eastwood Hall - part of The Venues Collection, to maintain standards set by the Company Operating Standards, ensuring the Kitchen hygiene standards are without exception adhered to. To ensure that guests receive at all times through effective communication, with all departments the highest level of customer care. Ensure all costs are kept in line with the Kitchen budgets agreed by the company.

Key responsibilities:

• To ensure that work is carried out in a clean and tidy fashion and the fridges, work tops and general areas of the kitchen meet the requirements of Environment Health and Safety standards.
• To be aware of the mise en place needed to facilitate the numbers required for starter and dessert sections.
• To ensure that all aspects of the breakfast and lunch buffets are covered as per the SOP manual.
• To store food in line with the food hygiene legislation.
• To be aware of all food components required to make up each dish to company standard.
• To confidently run the section on a day-to-day basis with particular attention paid to the minimum food temperatures required.
• To ensure probe is used in clean and calibrated as required.
• To work closely with the Head Chef in all aspects of the job, including training to the standard required.
• To prepare, cook and serve dishes with hygiene regulations and company standard.
• To assist where necessary, other sections if needed to the standards set by the Head Chef.
• To maintain equipment is used and report any defects as soon as possible.
• To attend any departmental and training meetings as required.
• To be dressed in a smart and professional manner in conjunction with the Standards stated in your handbook.
• To ensure COSHH Regulations are adhered to.
• To undertake any other reasonable duty as requested by a member of the Management team.
• To only use equipment when full training has been given.
• To ensure that training is completed at the end of each shift and further training should be requested when you feel like you require it.
• To comply with all health and safety legislation.

To be fully aware of the:

• Accident reporting procedure
• Maintenance fault reporting procedure
• Fire policy for your department
• Food Safety Policy
• HACCP Procedure

Food Safety:

• To ensure all food is served to the required company standard.
• To ensure that a high standard of cleanliness is maintained in the kitchen operation.
• To anticipate customer needs wherever possible, and to react to these to enhance customer satisfaction.
• To abide by all company and legislative food standards.
• To ensure that you have received food hygiene training.
• To ensure that all procedures comply with food safety policy.
• To ensure that you are aware of, and uphold, all appropriate Risk Assessments and HACCP.

Health and Safety:

• To attend all Health and Safety Training as directed by your Line Manager.
• To work within company and legislative Health and Safety guidelines.
• To know the company procedure and your role in the event of a fire.
• To adhere to company policy with reference to hazard spotting, first aid reporting and reporting accidents.
• To understand how the Hotel's/Venue's health and safety policy affects your Department and how it links in with the rest of the Hotel/Centre.

To comply with any reasonable request from the management team or your Head of Department. The responsibilities in the Job Description are subject to change from time to time to reflect the changes in business requirements. It is a requirement of the Hotel/Venue and Company that employees make themselves available to attend training and communication meetings as required for which advance warning will always be given.